Cheesecake Truffle Supreme

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Graham Cracker Base

• 9 oz graham crackers, crushed
• 4 oz unsalted butter, melted
• 2 tbsp granulated sugar

Vanilla Filling

• 8 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 2 tsp pure vanilla extract
• 1/2 cup sour cream

Cheesecake Truffle Topping

• 8 oz bittersweet chocolate, coarsely chopped
• 1/2 cup heavy cream
• 1/2 cup unsalted butter, cut into pieces and softened
• 1/2 cup powdered sugar, sifted

Directions:

1. Preheat the oven to 350°F and grease a 9-inch springform pan.
2. Make the Graham Cracker Base by combining the crushed graham crackers, melted butter, and granulated sugar. Press the mixture into the bottom and 1 inch up the sides of the prepared pan. Bake for 10 minutes, then set aside to cool.
3. To make the Vanilla Filling, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream.
4. Pour the Vanilla Filling over the cooled crust and smooth the top with a spatula. Bake for 35-40 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and let it cool to room temperature.
5. Meanwhile, make the Cheesecake Truffle Topping by placing the chopped bittersweet chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until just simmering, then pour it over the chocolate. Let it stand for 2 minutes, then stir until the chocolate is completely melted. Add the softened butter and powdered sugar, and beat with an electric mixer until smooth and creamy.
6. Pour the Cheesecake Truffle Topping over the cooled Vanilla Filling, spreading it evenly using a spatula. Chill the cheesecake in the fridge for at least 2 hours, or until firm.
7. To serve, run a knife around the edge of the pan and then release the cheesecake from the pan. Cut into slices and serve chilled.