Cookies & Cream Toffee Cheesecake

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Ingredients:

• 10 Black & White cookies, crushed
• 2 tablespoons unsalted butter, melted
• 3 containers (24 oz) of Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 cup crushed Oreos
• 1/2 cup toffee bits

Directions:

1. Preheat the oven to 350°F.
2. In a bowl, mix the crushed Black & White cookies and melted butter together until well combined.
3. Press the cookie mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
4. In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
5. Add the eggs one at a time, beating each egg into the mixture before adding the next. Stir in the vanilla extract and salt.
6. Fold in the crushed Oreos until completely combined.
7. Pour the cream cheese mixture over the cooled cookie crust in the springform pan.
8. Bake for 40 minutes or until the edges are set and the center is slightly jiggly.
9. Remove from the oven and sprinkle the toffee bits over the top of the cheesecake.
10. Return the cheesecake to the oven and bake for an additional 5 minutes or until the toffee bits have slightly melted.
11. Remove from the oven and let cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight before serving.