Sage & Brown Butter Cookies & Cream Cheesecake

Ingredients:

• 1 ¾ cups sage & brown butter cookies, crushed
• 4 tbsp unsalted butter, melted
• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese (24 oz), softened
• 1 cup granulated sugar
• 1 cup sour cream
• 4 large eggs
• 1 tsp vanilla extract
• 1 ½ cups crushed cookies & cream cookies
• 1 cup heavy cream
• ¼ cup powdered sugar

Directions:

1. Preheat oven to 325°F. Wrap a 9-inch springform pan with foil and set aside.
2. In a medium bowl, combine the crushed sage & brown butter cookies and melted butter. Mix well and press into the bottom of the prepared pan.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer on medium-high speed until smooth and creamy.
4. Add in the granulated sugar and continue mixing until well incorporated.
5. Mix in the sour cream, eggs, and vanilla extract until combined.
6. Stir in the crushed cookies & cream cookies.
7. Pour the filling onto the prepared crust and smooth out the top with a spatula.
8. Bake for 55-60 minutes, or until set but the center still slightly jiggles.
9. Let the cheesecake cool for 30 minutes before refrigerating for at least 4 hours or overnight.
10. In a mixing bowl, combine the heavy cream and powdered sugar. Whisk until soft peaks form.
11. Spread whipped cream over the top of the chilled cheesecake and serve.