Cookies & Cream Toffee Crunch Cheesecake

Ingredients:

• 2 cups Vanilla Wafer crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 3 containers (8 oz each) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 12 Oreo cookies, crushed
• 1/2 cup toffee bits

Instructions:

1. Preheat the oven to 350°F.
2. In a medium bowl, combine the Vanilla Wafer crumbs, 1/4 cup of granulated sugar, and melted butter. Mix until well incorporated.
3. Press the mixture into the bottom and up the sides of a 9-inch springform pan.
4. Bake the crust for 8-10 minutes, or until lightly browned. Cool completely on a wire rack.
5. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy.
6. Add the remaining 1 cup of granulated sugar and beat until well combined.
7. Add the eggs one at a time, mixing well after each addition.
8. Stir in the vanilla extract and crushed Oreos until well combined.
9. Pour the filling into the cooled crust and smooth out the top with a spatula.
10. Bake for 35-40 minutes, or until the edges are slightly puffed and the center is set. Let cool completely on a wire rack.
11. Sprinkle the toffee bits on top of the cheesecake, pressing down gently so they stick.
12. Chill the cheesecake for at least 4 hours, or overnight, before serving.