Smoked Gouda & Chive Cheesecake with Vanilla Filling and Toffee Crunch Topping

Ingredients:

• Crust:
• 1 cup of crushed kosher graham crackers
• 1/2 cup of grated smoked gouda
• 1/4 cup of finely chopped chives
• 6 tablespoons of unsalted kosher butter, melted


• Filling:
• 16 ounces of Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/2 cup of sugar
• 2 teaspoons of vanilla extract
• 3 large kosher eggs, at room temperature


• Topping:
• 1/2 cup of crushed toffee bits

Directions:

1. Preheat the oven to 325°F. Grease a 9-inch springform pan and set aside.
2. In a medium bowl, mix together the crushed graham crackers, smoked gouda, chives, and melted butter until well combined. Press the mixture onto the bottom of the prepared pan and set aside.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until fluffy. Gradually add in the sugar and vanilla extract, and beat until smooth.
4. Add the eggs, one at a time, stirring well after each addition, but do not overmix.
5. Pour the filling into the prepared crust and smooth the top with a spatula.
6. Bake for 55 to 60 minutes, or until the edges are set and the center is slightly jiggly.
7. Remove from the oven and allow the cheesecake to cool to room temperature.
8. Refrigerate the cooled cheesecake for at least 4 hours, or overnight, to set.
9. Sprinkle the crushed toffee bits on top of the cheesecake just before serving.