Avocado-Lime Cheesecake with Fudge Brownie Topping

Oreo Crust

• 1 1/2 cups Oreo cookie crumbs (about 24 cookies)
• 1/4 cup unsalted butter, melted

Avocado-Lime Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 ripe avocado, pitted and peeled
• 1/2 cup granulated sugar
• 3 tbsp freshly squeezed lime juice
• 1 tsp vanilla extract

Fudge Brownie Topping

• 1/2 cup unsalted butter, cut into cubes
• 3/4 cup granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1/2 tsp salt
• 2 eggs
• 1/2 cup all-purpose flour

Instructions

1. Preheat oven to 350°F. Grease a 9-inch springform pan and wrap the bottom and sides with aluminum foil.
2. Make the Oreo crust by combining the cookie crumbs and melted butter in a bowl. Press the mixture onto the bottom of the prepared pan and bake for 10 minutes. Let cool while preparing the filling.
3. In a blender or food processor, blend the avocado flesh until smooth. In a large bowl, beat the cream cheese and sugar with an electric mixer until smooth and creamy. Add the avocado puree, lime juice, and vanilla extract. Beat until everything is well combined and smooth.
4. Pour the filling over the cooled crust and smooth the top with a spatula. Bake for 50-55 minutes or until the edges are set and the center is slightly wobbly. Let cool to room temperature and then chill the cheesecake in the refrigerator for at least 4 hours or overnight.
5. Make the fudge brownie topping by melting the butter in a saucepan over low heat. Add the sugar, cocoa powder, and salt. Mix well to combine. Add the eggs one at a time, stirring well after each addition. Add the flour and stir until smooth.
6. Preheat oven to 325°F. Pour the brownie batter over the chilled cheesecake. Bake for 20-25 minutes or until the brownie layer is set. Let cool to room temperature and then chill again in the refrigerator for 1 hour.
7. When ready to serve, remove the cheesecake from the pan carefully, using a sharp knife to loosen the edges if needed. Cut into slices, and enjoy!