Buttery Pecan Oreo Cheesecake with Chocolate Ganache Topping

Oreo Crust Ingredients:

• 24 Oreo cookies, crushed into fine crumbs
• 5 tablespoons unsalted butter, melted

Buttery Pecan Cheesecake Filling Ingredients:

• 32 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened to room temperature
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

Chocolate Ganache Topping Ingredients:

• 1 cup semisweet chocolate chips
• 1/2 cup heavy cream

Instructions:

1. Preheat oven to 325°F. Grease a 9-inch springform pan and set aside.
2. Make the Oreo crust: In a medium bowl, combine the Oreo cookie crumbs and melted butter. Press mixture into the bottom of the prepared pan and bake for 10 minutes. Remove from the oven and set aside to cool.
3. Make the cheesecake filling: In a large mixing bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer until smooth and creamy. Add the granulated sugar, eggs, and vanilla extract, and continue to beat until well combined.
4. Stir in the chopped pecans and pour the mixture over the Oreo crust.
5. Bake in the preheated oven for 50-60 minutes or until the center is almost set. Remove from the oven and let cool completely.
6. Make the chocolate ganache topping: In a medium saucepan, heat the heavy cream over medium heat until it starts to simmer. Remove from heat and add the chocolate chips. Whisk until smooth and glossy.
7. Pour the chocolate ganache over the cooled cheesecake. Smooth with an offset spatula or the back of a spoon. Refrigerate until firm, at least 4 hours or overnight.
8. When ready to serve, run a knife around the edges of the cheesecake to loosen it from the pan. Remove the springform ring and serve chilled.