Cookies & Cream Cheesecake with Hot Fudge Topping

Graham Cracker Base

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Cookies & Cream Filling

• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese (24 oz total)
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs, room temperature
• 12 Oreo cookies, crushed into small pieces

Hot Fudge Topping

• 1 cup semisweet chocolate chips
• 1/2 cup heavy cream
• 1/4 cup light corn syrup
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F and grease a 9-inch springform pan.
2. Mix together graham cracker crumbs and sugar in a bowl.
3. Stir in melted butter until everything is combined.
4. Press the mixture into the bottom of the prepared pan and bake for 10 minutes.
5. Meanwhile, prepare the filling. Beat cream cheese, sugar, and vanilla extract in a large bowl until smooth.
6. Add eggs, one at a time, making sure to mix well after each addition.
7. Stir in crushed Oreo cookies.
8. Pour mixture over the baked crust in the pan and bake for 45-50 minutes or until the center is almost set.
9. Cool the cheesecake on a wire rack for 10 minutes and then run a knife around the edges of the pan to loosen.
10. Refrigerate the cheesecake for at least 6 hours or overnight before serving.
11. Once ready to serve, prepare the hot fudge topping. Melt chocolate chips, heavy cream, corn syrup, and vanilla extract in a saucepan.
12. Stir until all ingredients are well combined. Remove from heat and let cool slightly.
13. Pour hot fudge sauce over the cheesecake and serve!