Cookies & Cream Toffee Cheesecake
Oreo Base
- 20 Oreo cookies, crushed
- 4 tablespoons unsalted butter, melted
Mix together crushed Oreos and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan. Chill while making the filling.
Cookies & Cream Filling
- 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 14 Oreo cookies, crushed
Preheat the oven to 325°F. In a large mixing bowl, beat the cream cheese until smooth. Add sugar and vanilla extract; beat until well combined. Beat in the eggs one at a time until creamy. Stir in the crushed Oreos. Pour the mixture over the chilled Oreo crust and smooth the top with a spatula.
Toffee Crunch Topping
- 1 cup toffee bits
- 6 Oreo cookies, crushed
- 1/4 cup unsalted butter, melted
Mix together toffee bits, crushed Oreos, and melted butter. Sprinkle the mixture over the top of the cheesecake filling.
Bake for 50-60 minutes or until the edges are lightly browned and the center is almost set. Turn off the oven and let the cheesecake cool completely inside the oven. Chill in the refrigerator for at least 3 hours before serving.
All rights reserved.