Cookies & Cream Acai Cheesecake with Toffee Crunch Topping

Acai Berry Base

• 1 1/2 cups of Acai Berry puree
• 1 1/2 cups of Graham Crackers, finely crushed
• 1/4 cup of Granulated Sugar
• 6 tablespoons of Butter, melted

Cookies & Cream Filling

• 24 ounces of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/2 cups of Granulated Sugar
• 1 cup of Sour Cream
• 2 teaspoons of Vanilla Extract
• 4 large Eggs
• 15 Oreo Cookies, roughly chopped

Toffee Crunch Topping

• 1/4 cup of Brown Sugar
• 1/4 cup of White Sugar
• 1/4 cup of Corn Syrup
• 1/4 cup of Butter
• 1/2 cup of Chopped Pecans

Preheat the oven to 350°F.

Acai Berry Base

1. Mix graham crackers and sugar in a bowl until well combined.
2. Add melted butter and mix until the mixture is evenly moistened.
3. Press the mixture evenly onto the bottom of a 9-inch springform pan.
4. Bake in preheated oven for 10 minutes. Remove from oven and let cool.

Cookies & Cream Filling

1. Reduce oven temperature to 325°F.
2. Beat the cream cheese and sugar together in a large bowl until creamy and smooth.
3. Mix in the sour cream and vanilla extract until well combined.
4. Add eggs one at a time, beating well after each addition.
5. Stir in chopped Oreo cookies.
6. Pour the mixture into the prepared crust.
7. Bake in preheated oven for 1 hour or until cheesecake is set and the edges are lightly golden. Remove from oven and let cool.

Toffee Crunch Topping

1. In a medium saucepan, combine brown sugar, white sugar, corn syrup and butter.
2. Cook over medium heat, stirring constantly until well combined and the mixture starts to boil.
3. Remove from heat and stir in chopped pecans.
4. Let the mixture cool for 10-15 minutes.
5. Pour the toffee mixture over the cooled cheesecake, spreading evenly with a spatula.
6. Refrigerate the cheesecake for at least 4 hours or overnight before serving.

Enjoy this deliciously creamy Cookies & Cream Acai Cheesecake with Toffee Crunch Topping!