Oreo-Pumpkin Spice Cheesecake with Vanilla Bean Frappuccino Topping

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Ingredients:

• 24 Oreo cookies, crushed
• 6 tablespoons unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 cup mashed pumpkin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 cup heavy cream
• 1/4 cup Vanilla Bean Frappuccino (Starbucks)

Instructions:

1. Preheat the oven to 350°F (180°C). Grease a 9-inch (23cm) springform pan.
2. In a bowl, combine the crushed Oreos and melted butter. Press into the bottom of the prepared pan. Set aside.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, sugar, salt, and vanilla extract until smooth and creamy.
4. Add in the eggs, one at a time, mixing well after each addition.
5. Stir in the pumpkin puree, cinnamon, nutmeg, cloves, and ginger until well-combined.
6. Pour the cheesecake mixture over the Oreo crust.
7. Bake for 45-50 minutes or until the edges are set and the middle is slightly jiggly.
8. Remove the cheesecake from the oven and allow it to cool completely to room temperature before removing it from the pan.
9. In a small saucepan, heat the heavy cream and Vanilla Bean Frappuccino over low heat until it reaches a simmer.
10. Remove from the heat and let it cool for 10 minutes.
11. Pour the cream mixture over the top of the cheesecake and spread it evenly.
12. Refrigerate for at least 2 hours, or until completely chilled.
13. Enjoy!