Decadent Oreo Cheesecake with Toffee Crunch

Ingredients:

• 14 Oreo cookies, crushed into fine crumbs
• 3 tablespoons unsalted butter, melted
• 2 containers (16 oz) of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 cup toffee chips

Directions:

1. Preheat the oven to 350°F. Grease an 8-inch springform pan.
2. In a bowl, mix the Oreo crumbs and melted butter until evenly moistened. Press the mixture onto the bottom of the prepared pan.
3. In a large bowl, beat the cream cheese until creamy. Gradually add the sugar and vanilla extract, and beat until well combined.
4. Add the eggs to the cream cheese mixture one at a time, beating well after each addition, and scraping down the sides of the bowl as needed.
5. Pour the cream cheese mixture over the crust in the prepared pan, and smooth the top with a spatula.
6. Sprinkle the toffee chips evenly over the top of the cheesecake filling.
7. Bake the cheesecake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
8. Let the cheesecake cool on a wire rack for 10 minutes. Then, run a knife around the edges of the pan and release the sides of the springform pan.
9. Refrigerate the cheesecake for at least 2 hours or overnight before serving.