Black and White Cheesecake

Ingredients:

• 2 cups finely ground Black & White cookie crumbs
• 6 tablespoons unsalted butter, melted
• 4 containers (8 oz each) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 1/2 cup heavy cream
• 1/4 cup confectioners' sugar

Instructions:

1. Preheat oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil.
2. Mix Black & White cookie crumbs and melted butter. Put mixture in the bottom of the pan and press down to create an even layer.
3. Using an electric mixer, beat the Norman's Kosher Cholov Yisroel Cream Cheese, granulated sugar, and vanilla extract until smooth and creamy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Mix in heavy cream until fully combined.
4. Pour mixture over crust and smooth out the top. Place the cheesecake in a large roasting pan and add boiling water to come about halfway up the sides of the springform pan.
5. Bake for 50-60 minutes, or until the cheesecake is set but the center is still slightly jiggly. Turn off the oven, leave the cheesecake in the oven with the door ajar for 20-30 minutes.
6. Remove the cheesecake from the oven and let it cool completely. Chill in the refrigerator for at least 2 hours or overnight.
7. When ready to serve, whip the heavy cream and confectioners' sugar with an electric mixer until soft peaks form. Spread whipped cream over the top of the cheesecake.

Enjoy your irresistibly delicious Black and White Cheesecake!