Cookies & Cream Cheese Chocolate Cheesecake
Oreo Crust
- 24 Oreo cookies, crushed into fine crumbs
- 1/4 cup unsalted butter, melted
Mix the Oreo cookie crumbs and melted butter together in a small bowl. Press the mixture into the bottom of a 9-inch springform pan. Bake at 350°F for 10 minutes. Allow the crust to cool while you prepare the filling.
Cookies & Cream Cheese Filling
- 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs, room temperature
- 16 Oreo cookies, crushed into small pieces
Preheat the oven to 350°F. In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually beat in the sugar and vanilla extract. Mix in the eggs, one at a time, until fully incorporated. Fold in the crushed Oreo cookies. Pour the filling onto the cooled Oreo crust. Bake for 45 minutes or until the center is almost set. Allow the cheesecake to cool to room temperature before refrigerating for at least 4 hours or overnight.
Chocolate Ganache Topping
- 6 oz semi-sweet chocolate, chopped
- 1/2 cup heavy cream
To make the ganache, place the chopped chocolate in a heat-proof bowl. Heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Pour the hot cream over the chopped chocolate. Let it sit for a few minutes before whisking together until smooth and shiny. Pour the ganache over the chilled cheesecake. Refrigerate for at least another 30 minutes to allow the ganache to set.
Enjoy your delicious and creamy Cookies & Cream Cheese Chocolate Cheesecake!
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