Celebration Cheesecake

Oreo Crust

• 2 cups crushed Oreo cookies
• 1/4 cup unsalted butter, melted

Champagne & Raspberry Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 4 large eggs
• 1/2 cup heavy cream
• 1/2 cup champagne
• 1 cup raspberries, pureed and strained to remove seeds

Mocha Latte Topping

• 1/2 cup heavy cream
• 1/4 cup brewed espresso
• 1/4 cup granulated sugar
• 4 oz dark chocolate, chopped

Directions

1. Preheat the oven to 325°F. Grease a 9-inch springform pan.
2. Mix together the crushed Oreo cookies and melted butter. Press the mixture onto the bottom and up the sides of the prepared pan. Bake for 10 minutes, then set aside to cool.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth and creamy.
4. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition.
5. Stir in the heavy cream, champagne, and raspberry puree until well combined.
6. Pour the filling into the Oreo crust and smooth the top.
7. Bake for 50-60 minutes or until the edges of the cheesecake are set but the center still jiggles slightly.
8. Remove the cheesecake from the oven and let it cool to room temperature.
9. In a small saucepan, heat the heavy cream, brewed espresso, and granulated sugar over medium heat, stirring constantly until the sugar dissolves and the mixture begins to simmer.
10. Remove the pan from the heat and add the chopped dark chocolate, stirring until melted and smooth.
11. Pour the Mocha Latte Topping over the cooled cheesecake and spread it evenly with an offset spatula.
12. Refrigerate the cheesecake for at least 4 hours or overnight.
13. Enjoy your celebration cheesecake!