Shortbread Cheesecake Truffle

Ingredients:

• 1 1/2 cups shortbread cookies, crushed
• 2 tablespoons sugar
• 1/2 cup unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup sugar
• 2 teaspoons vanilla extract
• 2 eggs
• 8 oz white chocolate, melted
• 1/2 cup heavy cream
• 1/4 cup unsalted butter

Steps:

1. Preheat the oven to 350°F
2. In a mixing bowl, mix together the crushed shortbread cookies, sugar and melted butter until the mixture resembles coarse sand.
3. Press the mixture into the bottom of a 9 inch springform pan, and bake for 10 minutes.
4. In another mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, sugar and vanilla extract until smooth. Add in the eggs one at a time, beating well after each addition.
5. Pour the cream cheese filling over the baked shortbread crust and bake for 35-40 minutes or until set around the edges and slightly loose in the center.
6. Remove the cheesecake from the oven and let it cool to room temperature.
7. In a small saucepan, heat up the heavy cream and unsalted butter over medium heat, stirring until the butter is melted and the mixture is hot.
8. Add in the melted white chocolate and stir until the mixture is smooth.
9. Pour the cheesecake truffle topping over the cooled cheesecake and spread it evenly.
10. Place the cheesecake in the refrigerator to set for at least 2 hours before serving.