The Intoxicated Cherry Cheesecake

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Oreo Base:

• 24 Oreos, finely crushed
• 4 tablespoons unsalted butter, melted

Cream Cheese Filling:

• 24 ounces of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 1/2 cup heavy cream, room temperature

Brandy & Cherry Topping:

• 1 cup cherry preserves
• 1/4 cup brandy
• 1/2 tsp vanilla extract
• 3 cups pitted cherries

Instructions:

1. Preheat your oven to 350°F. Grease a 9-inch springform pan with cooking spray.
2. Mix the Oreo crumbs and melted butter together, then press the mixture into the bottom of the prepared pan. Bake for 10 minutes then remove and set aside.
3. In a mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
4. Add the eggs one at a time, beating until each egg is fully incorporated before adding the next. Then add the vanilla extract and heavy cream and mix until creamy and smooth.
5. Pour the cream cheese mixture over the baked Oreo crust, smoothing it out with a spatula.
6. Bake for 45-50 minutes, or until the edges are lightly golden and the center is almost set.
7. Combine the cherry preserves, brandy, and vanilla extract in a small saucepan over low heat. Stir until it's smooth. Add the pitted cherries and simmer for 10 minutes, stirring occasionally.
8. Remove the cooked cheesecake from the oven and let it cool to room temperature. Once cooled, spread the cherry topping over the cheesecake evenly.
9. Chill the cheesecake for at least 3 hours, or overnight to set completely. Store covered in the refrigerator for up to 3 days. Enjoy!