Heavenly Cheesecake Recipe

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Ingredients:

• 1 cup Shortbread cookie crumbs
• 2 tablespoons sugar
• 4 tablespoons unsalted butter, melted
• 3 containers (24 oz total) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/2 cup heavy cream

New York-style Filling:

1. Preheat the oven to 325°F (170°C).
2. In a bowl, mix together the Shortbread cookie crumbs and sugar. Add melted butter and stir to combine.
3. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
4. In a large bowl, beat the cream cheese with an electric mixer until smooth.
5. Add sugar and continue to beat until well combined.
6. Add eggs one at a time, beating well after each addition.
7. Add vanilla extract, sour cream, and heavy cream and mix until well combined.
8. Pour the filling onto the cooled crust and smooth out the top.
9. Bake for 50 to 60 minutes, or until the edges are set and the center is slightly jiggly.
10. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
11. Remove the cheesecake from the oven and run a knife around the edges to loosen it from the pan.
12. Let it cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.

Hot Fudge Topping:

• 1 cup semisweet chocolate chips
• 1/2 cup heavy cream
• 1 tablespoon unsalted butter

1. Melt chocolate chips, heavy cream, and butter in a double boiler.
2. Let the hot fudge topping cool.
3. Remove the cheesecake from the refrigerator and pour the cooled hot fudge topping on top.
4. Use a spatula to smooth out the top and let it set for 10 minutes.