Creamy Vanilla Cheesecake with Hot Fudge Topping

Ingredients:

• 1 1/2 cups crushed Vanilla Wafers (about 45 wafers)
• 1/4 cup unsalted butter, melted
• 4 containers (8 oz each) Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 1/2 cups granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup heavy cream
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 3/4 cup hot fudge sauce

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan and set aside.
2. In a medium bowl, combine the crushed Vanilla Wafers and melted butter. Press evenly onto the bottom of the prepared pan. Bake for 10 minutes and let cool.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until light and fluffy, about 2-3 minutes on medium-high speed. Add the eggs, one at a time, scraping down the sides of the bowl after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the heavy cream, flour, and salt until smooth. Gradually add the cream mixture to the cheesecake batter, mixing until just combined.
5. Pour the batter over the cooled crust. Tap the pan gently on the counter to remove any air bubbles.
6. Bake the cheesecake for 1 hour or until the edges are set but the center still jiggles slightly. Turn off the oven and let the cheesecake cool in the oven for 30 minutes. Remove from the oven and let it cool completely at room temperature.
7. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.
8. Before serving, warm up the hot fudge sauce in the microwave or on the stove. Pour over the cheesecake and spread evenly.
9. Enjoy your delicious Creamy Vanilla Cheesecake with Hot Fudge Topping!