Creamy Fudge Brownie Cheesecake

Oreo Crust

• 18 Oreo cookies, crushed into fine crumbs
• 4 tablespoons unsalted butter, melted
• 1 tablespoon granulated sugar

Plain Cheesecake Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 eggs

Fudge Brownie Topping

• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 egg
• 1/4 cup all-purpose flour

Instructions:

Oreo Crust

1. Preheat oven to 350℉.
2. Mix Oreo crumbs, melted butter, and sugar together in a bowl until well combined.
3. Press Oreo mixture into the bottom of a 9-inch springform pan and up the sides about 1 inch.
4. Bake for 10 minutes and let it cool to room temperature.

Plain Cheesecake Filling

1. Preheat oven to 325℉.
2. In a large mixing bowl, beat the cream cheese and sugar together until light and creamy.
3. Add in the vanilla and eggs, one at a time, making sure to mix well after each addition.
4. Pour the filling into the cooled Oreo crust and smooth out the top using a spatula.
5. Bake for 35-40 minutes, or until the edges are set and the center is slightly jiggly.
6. Let the cheesecake cool in the pan for about an hour, then chill in the refrigerator for at least 2 hours before adding the fudge brownie topping.

Fudge Brownie Topping

1. Melt the butter in a saucepan over medium heat.
2. Stir in the sugar, cocoa powder, vanilla, and salt until well combined.
3. Add in the egg and mix well.
4. Stir in the flour until just combined.
5. Pour the brownie mixture over the chilled cheesecake and spread it out evenly.
6. Bake for another 20 minutes or until the brownie topping is set.
7. Let the cheesecake cool to room temperature, then refrigerate for at least another hour before serving.