Cheesecake Truffle Delight

Vanilla Wafer Base

• 1 1/2 cups of vanilla wafer crumbs
• 1/4 cup of melted unsalted butter
• 1/4 cup of granulated sugar
• 1/4 teaspoon of salt

Vanilla Filling

• 16 oz of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup of granulated sugar
• 1/4 cup of all-purpose flour
• 1/2 cup of sour cream
• 2 teaspoons of pure vanilla extract
• 4 large eggs, room temperature

Cheesecake Truffle Topping

• 8 oz of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup of heavy cream
• 1/2 cup of semisweet chocolate chips
• 1/4 cup of confectioners' sugar
• 1/2 teaspoon of pure vanilla extract

Directions

1. Preheat the oven to 325 degrees F.
2. In a medium bowl, mix together the vanilla wafer crumbs, melted butter, granulated sugar, and salt.
3. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 to 12 minutes, or until lightly browned. Set aside to cool.
4. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
5. Add the granulated sugar, flour, sour cream, and vanilla extract. Beat until well combined.
6. Add the eggs, one at a time, beating after each addition until just combined.
7. Pour the filling over the cooled crust.
8. Bake for 45 to 50 minutes, or until the cheesecake is set but still slightly jiggly in the center.
9. Remove from the oven and let cool to room temperature. Chill in the refrigerator for at least 2 hours or overnight.
10. In a medium saucepan, heat the heavy cream until it just simmers.
11. Remove from heat and add the semisweet chocolate chips. Let sit for 2 minutes, then stir until smooth.
12. In a large bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
13. Add the confectioners' sugar, vanilla extract, and the chocolate mixture. Beat until well combined and smooth.
14. Gently spread the cheesecake truffle topping over the chilled cheesecake.
15. Chill for another hour, or until the topping is set.
16. Serve chilled and enjoy!