Creamy Cookies & Tomato Cheesecake

Ingredients:

• 1 1/2 cups vanilla wafer crumbs
• 1/3 cup unsalted butter, melted
• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 3 eggs
• 1/2 cup heavy cream
• 1/2 cup crushed chocolate sandwich cookies
• 1/2 cup sundried tomato pesto

Instructions:

1. Preheat the oven to 350°F.
2. In a mixing bowl, stir together the vanilla wafer crumbs and melted butter until well combined. Press the mixture firmly into the bottom of a greased 9-inch springform pan.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, granulated sugar, and flour together until smooth.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the heavy cream until well combined.
6. Fold in the crushed chocolate sandwich cookies.
7. Pour the cheesecake batter over the prepared crust.
8. Bake for 45-50 minutes or until the cheesecake is set but still slightly jiggly in the center.
9. Allow the cheesecake to cool to room temperature, then spread the sundried tomato pesto over the top.
10. Chill the cheesecake in the refrigerator for at least 2 hours before serving.