Creamy Buttermilk Cheesecake with Hot Fudge Topping

Ingredients:

• Buttermilk Biscuit Base:
• 1 1/2 cups buttermilk biscuit crumbs
• 1/4 cup unsalted butter, melted
• Cream Cheese Filling:
• 2 containers (16 oz) of Norman's Kosher Cholov Yisroel Cream Cheese
• 3/4 cup granulated sugar
• 3 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• Hot Fudge Topping:
• 1/2 cup heavy cream
• 1/2 cup dark chocolate chips
• 1 tablespoon unsalted butter

Directions:

1. Preheat the oven to 325°F. In a medium bowl, combine the biscuit crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, until golden brown. Remove from oven and let cool while preparing the filling.
2. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
3. Pour the mixture over the cooled biscuit base and smooth the top with a spatula. Bake for 45-50 minutes, until the edges are set and the center is slightly jiggly.
4. Remove from the oven and let the cheesecake cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.
5. To make the hot fudge topping, heat the heavy cream in a small saucepan over low heat. Add the chocolate chips and butter and stir until everything is melted and smooth.
6. Remove the cheesecake from the refrigerator and pour the hot fudge topping over the top. Let the topping set for 10-15 minutes.
7. Use a sharp knife to loosen the edges of the cheesecake from the pan. Remove the sides of the pan and slice the cheesecake into pieces. Serve chilled and enjoy!