Oreo Crusted Strawberry Cheesecake with Chocolate Ganache

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Ingredients:

• 24 Oreo cookies, crushed into fine crumbs
• 6 tablespoons unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 4 large eggs
• 1 cup fresh strawberries, pureed
• 1 cup heavy cream
• 8 oz semi-sweet chocolate, chopped

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a bowl, mix together the Oreo crumbs and melted butter. Press the mixture evenly into the bottom of the prepared pan.
3. In a large bowl, beat the cream cheese on medium speed until smooth. Add the sugar and vanilla extract and continue beating until well blended.
4. Add the eggs, one at a time, beating well after each addition.
5. Stir in the pureed strawberries until well combined. Pour the mixture over the prepared crust.
6. Bake for 50-60 minutes or until the edges are lightly golden and the center is set. Allow the cheesecake to cool to room temperature before refrigerating for at least 4 hours or overnight.
7. In a small saucepan, bring the heavy cream to a simmer over medium-low heat. Remove from heat and add the chopped chocolate. Whisk until smooth and let the ganache cool for 5-10 minutes.
8. Pour the ganache over the chilled cheesecake. Use an offset spatula or back of a spoon to spread the ganache evenly over the top.
9. Chill the cheesecake for another 10-15 minutes or until the ganache has set. Serve chilled and enjoy!