Creamy Oreo Dream Cheesecake

Oreo Crust:

• 25 Oreo Cookies, crushed into fine crumbs
• 5 tablespoons unsalted butter, melted

Vanilla Cheesecake Filling:

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 large eggs, at room temperature

Toffee Crunch Topping:

• 3/4 cup toffee bits
• 1/2 cup chopped pecans or other nuts
• 2 tablespoons brown sugar
• 2 tablespoons unsalted butter, melted

Directions:

1. Preheat your oven to 350°F (180°C).
2. Make the Oreo crust by mixing the Oreo crumbs with melted butter. Press mixture firmly onto the bottom of an 8-inch springform pan. Bake for 10 minutes; remove from oven and let cool while making the cheesecake filling.
3. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy. Add sugar and vanilla extract and beat until combined. Add one egg at a time and beat until incorporated.
4. Pour cheesecake filling on top of the crust.
5. Bake the cheesecake for 35-40 minutes or until the edges are set but the center is still slightly jiggly. Turn off the oven and let the cheesecake cool inside for 30 minutes with the door slightly opened.
6. While the cheesecake is cooling, make the toffee crunch topping. Mix toffee bits, chopped nuts, brown sugar, and melted butter in a small bowl.
7. After 30 minutes, remove cheesecake from oven and let it cool to room temperature.
8. Once cool, spread the toffee crunch topping evenly on top of the cheesecake.
9. Refrigerate the cheesecake for at least 4 hours or overnight, then remove from pan and serve.