Cookies & Cream Cheesecake Truffle

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Ingredients

• 10 Black & White cookies, crushed
• 2 tablespoons sugar
• 4 tablespoons unsalted butter, melted
• 16oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 2 teaspoons vanilla extract
• 4 large eggs, room temperature
• 1/4 cup sour cream
• 12oz white chocolate, chopped
• 1/2 cup heavy cream
• Black & White cookie crumbs for garnish

Instructions

1. Preheat oven to 350°F.
2. Combine crushed Black & White cookies, 2 tablespoons of sugar, and melted butter in a bowl. Press mixture onto the bottom of a greased 9-inch springform pan.
3. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese, 1 cup of sugar, and vanilla extract until smooth.
4. Add eggs one at a time, mixing well after each addition. Stir in sour cream.
5. Pour filling over the cookie base in the pan and smooth the top. Bake for 45-50 minutes or until edges are golden brown and the center is firm. Cool for 15 minutes.
6. In a heatproof bowl, combine white chocolate and heavy cream. Microwave on medium power for 30 seconds at a time, stirring in between, until fully melted.
7. Let the white chocolate ganache cool slightly before pouring over the cooled cheesecake.
8. Refrigerate for at least 2 hours or until set. Sprinkle black and white cookie crumbs over the top before serving.