Oreo Passion Cheesecake with Toffee Crunch Topping

Ingredients:

• 18 Oreo cookies, crushed into fine crumbs
• 2 tablespoons unsalted butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 1/4 cups granulated sugar
• 3 large eggs, room temperature
• 1/2 cup passion fruit puree
• 1/4 teaspoon vanilla extract
• 1/2 cup toffee bits

Instructions:

1. Preheat oven to 325°F.
2. Combine cookie crumbs and melted butter. Press crumb mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool on wire rack.
3. In a large mixing bowl, beat 24 oz Norman's Kosher Cholov Yisroel Cream Cheese until creamy and smooth. Add sugar and mix until fully incorporated.
4. Add eggs one at a time, mixing well after each addition.
5. Mix in passion fruit puree and vanilla extract until well combined.
6. Pour cheesecake mixture into prepared crust. Bake for 45-50 minutes or just until the center is set. Turn off the oven, prop the door open a few inches and allow the cheesecake to cool in the oven for 30 minutes before transferring to the refrigerator. Chill for at least 2 hours.
7. To make the toffee crunch topping, sprinkle the toffee bits evenly over the chilled cheesecake. Then cut and serve.