Cookies n' Fluff Cheesecake

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Oreo Base

• 24 Oreo cookies
• 4 tablespoons unsalted butter, melted
• Pinch of salt

Instructions

1. Preheat oven to 350°F. Grease a 9-inch springform pan and set aside.
2. Using a food processor, pulse Oreos until they turn into fine crumbs.
3. Add melted butter and a pinch of salt and pulse until well combined.
4. Press the mixture into the bottom of the prepared pan and bake for 10 minutes. Let it cool completely.

Vanilla Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs, room temperature
• 1/3 cup sour cream

Instructions

1. Reduce the oven temperature to 325°F.
2. In a large mixing bowl, beat cream cheese until smooth. Add sugar and beat until fluffy.
3. Beat in vanilla extract and add eggs, one at a time, beating on low speed until just combined.
4. Add sour cream and beat until smooth.
5. Pour the mixture onto the cooled crust and bake for 45-50 minutes until lightly golden brown.
6. Remove from oven and let it cool slightly. Then, run a knife around the edge of the pan to loosen the cheesecake. Cover and refrigerate for at least 4 hours or overnight.

Marshmallow Topping

• 1 cup mini marshmallows
• 2 tablespoons unsalted butter
• 2 tablespoons heavy cream

Instructions

1. Place marshmallows, butter, and heavy cream in a heat-proof bowl set over a pot of simmering water. Stir until everything is melted and smooth.
2. Let the mixture cool slightly before pouring over the cheesecake.
3. Spread the mixture over the top of the cheesecake and let it set in the refrigerator for at least 1 hour.

Enjoy your delicious Cookies n' Fluff Cheesecake!