Cookies & Cream Cheesecake with Berries & Cream Topping

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Oreo Crust Ingredients:

• 24 Oreo cookies, crushed into fine crumbs
• 1/4 cup unsalted butter, melted

Cookies & Cream Filling Ingredients:

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs, room temperature
• 1 cup Oreo cookies, crushed into small pieces

Berries & Cream Topping Ingredients:

• 1/2 cup heavy cream, chilled
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup mixed berries, chopped into small pieces

Instructions:

1. Preheat oven to 325°F.
2. In a mixing bowl, combine the Oreo cookie crumbs and melted butter until well combined. Press the mixture into the bottom and about 1 inch up the sides of a 9-inch springform pan, using a flat bottomed glass to press the crumbs firmly into place.
3. Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool.
4. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
5. Add the sugar and vanilla extract to the bowl, and continue to beat the mixture until well combined.
6. Add the eggs to the bowl one at a time, beating well after each addition.
7. Fold in the Oreo cookie pieces, and pour the cheesecake batter over the cooled crust.
8. Bake the cheesecake for 45-50 minutes or until the edges are lightly golden and the center is set but still a bit wobbly.
9. Remove the cheesecake from the oven and allow it to cool to room temperature.
10. Once the cheesecake has cooled, make the berries & cream topping. In a mixing bowl, beat the heavy cream until it forms soft peaks.
11. Add the powdered sugar and vanilla extract, and continue to beat the mixture until it forms stiff peaks.
12. Gently fold in the chopped berries, then spread the mixture over the top of the cooled cheesecake.
13. Refrigerate the cheesecake for at least 2 hours or overnight before serving.