Creamy Vanilla Fudge Cheesecake

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Ingredients:

• 2 cups vanilla wafer crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted
• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup sugar
• 1 tablespoon vanilla extract
• 4 eggs
• 1/2 cup fudge brownie topping

Directions:

1. Preheat the oven to 325°F. Grease a 9-inch springform pan.
2. In a medium bowl, combine vanilla wafer crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of the prepared pan.
3. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese, 1 cup sugar, and vanilla extract with an electric mixer until smooth.
4. Add eggs, one at a time, beating just until combined.
5. Pour the cream cheese mixture over the crust in the prepared pan.
6. Bake for 55-60 minutes or until the center of the cheesecake is almost set.
7. Remove from the oven and cool on a wire rack for 10 minutes. Run a knife around the edges of the pan to loosen the cheesecake. Cool completely in the pan.
8. Refrigerate the cheesecake for at least 2 hours or overnight.
9. When ready to serve, spread fudge brownie topping over the top of the cheesecake.