Cheesecake Truffle Blueberry Delight

Ingredients:

• 2 cups Vanilla Wafer cookies, crushed
• 4 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sour cream
• 3/4 cup granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup blueberry filling
• 8 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened (for the truffle topping)
• 8 oz white chocolate, chopped (for the truffle topping)
• 1/2 cup heavy cream (for the truffle topping)

Instructions:

1. Preheat oven to 325°F. Spray a 9-inch springform pan with non-stick cooking spray.
2. In a medium bowl, combine crushed vanilla wafers, melted butter, and 1/4 cup granulated sugar. Mix well and press mixture into bottom of prepared pan.
3. In a large bowl, beat 24 oz of Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
4. Add 1 cup sour cream, 3/4 cup granulated sugar, and 2 teaspoons vanilla extract. Beat until well combined.
5. Add eggs, one at a time, beating after each addition until just blended.
6. Stir in 1/2 cup blueberry filling.
7. Pour cheesecake mixture over the crust and smooth the top with a spatula.
8. Bake for 60-65 minutes or until the center is almost set.
9. Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes.
10. Remove cheesecake from the oven and let it cool completely.
11. For the truffle topping, beat 8 oz of Norman's Kosher Cholov Yisroel Cream Cheese in a large bowl until smooth.
12. Melt white chocolate in a microwave-safe bowl, stirring every 20 seconds until melted and smooth.
13. Stir melted white chocolate into the cream cheese.
14. Add 1/2 cup heavy cream and beat until well combined.
15. Spoon the truffle mixture over the cooled cheesecake and smooth the top with a spatula.
16. Refrigerate for at least 2 hours before serving.