Cheesecake Delight Recipe

Oreo Base

• 24 Oreo cookies, crushed
• 1/4 cup (4 tablespoons) unsalted butter, melted

Mix the crushed Oreo cookies with melted unsalted butter until well combined. Press the mixture evenly into the bottom of a 9-inch springform pan.

Blueberry Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup blueberry pie filling

Preheat the oven to 325°F. In a large mixing bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Gradually mix in the sugar and beat until creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Pour the blueberry pie filling over the Oreo base, then pour the cream cheese mixture over the blueberry filling.

Fudge Brownie Topping

• 1/4 cup unsalted butter
• 1/2 cup semisweet chocolate chips
• 2 tablespoons honey
• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt
• 1 large egg
• 1/2 cup granulated sugar

Melt the unsalted butter and semisweet chocolate chips in a saucepan over low heat. Stir in the honey until well combined. In a separate mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt. In another mixing bowl, whisk together the egg and sugar until creamy. Stir in the melted chocolate mixture. Add the dry ingredients to the chocolate mixture and stir until well combined. Pour the fudge brownie topping over the cream cheese mixture.

Bake the cheesecake for 45-50 minutes, or until the cheesecake is set and the fudge brownie topping is cooked through. Allow the cheesecake to cool for at least 30 minutes before serving. Enjoy!