Cookies & Cream Fudge Cheesecake

Ingredients:

• 1 1/2 cups of shortbread cookie crumbs
• 1/4 cup of unsalted butter, melted
• 3 containers (24 oz) of Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup of granulated sugar
• 1/4 teaspoon of salt
• 4 large eggs, room temperature
• 1 teaspoon of vanilla extract
• 15 Oreo cookies, crushed into pieces
• 1 cup of milk chocolate chips for melting, divided
• 1/4 cup of heavy cream
• 1/2 cup of chopped pecans

Instructions:

1. Preheat oven to 350°F (180°C).
2. Lightly grease a 9-inch springform pan.
3. In a medium bowl, stir together the shortbread cookie crumbs and melted butter until well combined.
4. Press the mixture into the bottom of the prepared pan.
5. Bake for 10 minutes. Remove from oven and set aside to cool.
6. In a large mixing bowl, beat the cream cheese until smooth and creamy.
7. Add the granulated sugar and salt, beat on medium high until well combined.
8. Beat in the eggs, one at a time, followed by the vanilla extract.
9. Stir in the Oreo pieces.
10. Pour the mixture into the cooled crust.
11. Bake the cheesecake for 45 minutes.
12. Remove from the oven and let cool on a wire rack for 10 minutes.
13. While the cheesecake is cooling, melt 3/4 cup of milk chocolate chips with 1/4 cup of heavy cream in a small saucepan over low heat until smooth.
14. Once the cheesecake has cooled for 10 minutes, pour the melted chocolate over the top of the cheesecake, spreading it evenly to completely cover the top.
15. While the chocolate is still warm sprinkle the top with chopped pecans and the remaining 1/4 cup of milk chocolate chips.
16. Cool the cheesecake completely in the refrigerator for at least 2 hours or overnight.