Creamy Dreamy Cheesecake

Graham Cracker Base

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 6 tablespoons unsalted butter, melted

Plain Cheesecake Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup sour cream, room temperature

Cheesecake Truffle Topping

• 8 oz white chocolate, chopped
• 1/2 cup heavy cream
• 8 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature

Instructions

1. Preheat oven to 325°F and wrap a 9-inch springform pan with aluminum foil.
2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press onto the bottom of the prepared pan.
3. In a large mixing bowl, beat cream cheese with an electric mixer on low speed until creamy, about 1 minute. Gradually add sugar and continue to beat until light and fluffy, about 2 minutes.
4. Beat in eggs one at a time, followed by vanilla extract and salt. Mix until well combined.
5. Stir in sour cream and mix until just combined.
6. Pour the cheesecake filling into the prepared crust. Bake for 1 hour or until the edges are set and the center wobbles slightly.
7. Remove from the oven and let the cheesecake cool in the pan for 10 minutes. Then, run a knife around the edges of the pan to loosen the cheesecake. Let the cheesecake cool completely on a wire rack.
8. To make the Cheesecake Truffle Topping, heat the heavy cream in a small saucepan until it starts to steam.
9. Add white chocolate to a large bowl and pour the hot heavy cream over it. Let it rest for about 5 minutes before whisking it gently until the chocolate is melted and the mixture is smooth.
10. Add 8 oz of Norman's Kosher Cholov Yisroel Cream Cheese into the melted chocolate and whisk until smooth and creamy. Let it cool for 10 minutes before pouring it over the cooled cheesecake.
11. Let the cheesecake chill in the refrigerator for at least 4 hours or overnight.
12. Serve and enjoy!