Cookies & Cream Cheesecake

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Oreo Crust

• 24 Oreo cookies, crushed into fine crumbs
• 6 tablespoons unsalted butter, melted

Cookies & Cream Filling

• 2 containers (16 oz each) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 tablespoon vanilla extract
• 4 large eggs
• 20 Oreo cookies, coarsely chopped

Whipped Cream & Cherry Topping

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• 10 cherries, pitted and halved

Directions

1. Preheat oven to 325°F. Grease a 9-inch springform pan.
2. In a medium bowl, stir together the Oreo crumbs and melted butter. Press the mixture into the bottom of the prepared pan.
3. In a large bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Beat in the eggs, one at a time, until well combined. Stir in the chopped Oreos. Pour the mixture over the crust in the pan.
4. Bake for 50-55 minutes until the edges are set and the center jiggles slightly. Turn off the oven and leave the cheesecake inside for an additional 10 minutes.
5. Remove the cheesecake from the oven and let it cool completely on a wire rack. Cover and refrigerate for at least 2 hours or overnight.
6. In a medium bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread over the cheesecake. Garnish with cherries.
7. Enjoy!