The Ultimate Vanilla Cheesecake Truffle

Vanilla Wafer Base

• 2 cups vanilla wafer crumbs
• 1/3 cup sugar
• 1/2 cup unsalted butter, melted

New York-style Filling

• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese (24 oz in total), softened
• 1 1/4 cup sugar
• 3 large eggs
• 1/2 cup sour cream
• 1/2 cup heavy cream
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt

Cheesecake Truffle Topping

• 8 oz of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 2 cups semisweet chocolate chips
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 325°F and grease a 9-inch springform pan with cooking spray.
2. In a bowl, mix the vanilla wafer crumbs with sugar and melted butter, then press the mixture into the bottom of the prepared pan. Set in the fridge to chill while preparing the filling.
3. Using an electric mixer, beat the 3 containers of cream cheese until smooth and creamy. Gradually add the sugar and mix until combined.
4. Add the eggs one at a time, making sure to mix well after each addition.
5. Mix in the sour cream, heavy cream, vanilla extract, and salt until fully combined.
6. Pour the filling over the crust and smooth the top with a spatula. Bake for 45-50 minutes until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside the oven with the door cracked for about 30 minutes.
7. Remove the cheesecake from the oven and let it cool to room temperature before transferring it to the fridge to chill for at least 6 hours or overnight.
8. To make the cheesecake truffle topping, beat the remaining 8 oz of cream cheese until smooth. In a separate bowl, melt the chocolate chips and heavy cream together in the microwave or on a double boiler. Stir in the vanilla extract.
9. Mix the melted chocolate and the cream cheese together until fully combined, then spread the mixture over the chilled cheesecake.
10. To serve, cut the Ultimate Vanilla Cheesecake Truffle into slices and enjoy!