Cookies & Cream Cheesecake Truffle with Carrot Cake Base

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Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted
• 1 1/2 cups shredded carrots
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup vegetable oil
• 1/2 teaspoon vanilla extract
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
• 12 Oreo cookies, crushed
• 1/4 cup heavy cream
• 8 oz white chocolate chips

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture into the prepared pan and bake for 8-10 minutes. Let cool.
3. In a large bowl, mix shredded carrots, flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Add eggs, vegetable oil, and vanilla extract; mix until well combined. Pour mixture over the cooled crust and bake for 25-30 minutes. Let cool.
4. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese, sugar, eggs, and vanilla extract until smooth. Fold in crushed Oreo cookies. Pour mixture over the cooled carrot cake layer and bake for 25-30 minutes. Let cool.
5. In a small saucepan, heat heavy cream until it simmers. Remove from heat and add white chocolate chips. Stir until chocolate chips are melted and mixture is smooth. Pour over the cooled cheesecake layer and refrigerate for at least 2 hours.
6. To serve, run a knife around the edges of the pan to loosen the cheesecake. Remove the sides of the pan and slice the cheesecake into bars. Enjoy!