Cheesecake Truffle with Strawberry Filling and Graham Cracker Base Recipe

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Graham Cracker Base Ingredients:

• 10 oz Graham crackers, crushed
• 6 tbsp Unsalted butter, melted
• 3 tbsp Granulated sugar

Strawberry Filling Ingredients:

• 1 cup Fresh strawberries, chopped
• 2 tbsp Granulated sugar
• 1 tbsp Cornstarch

Cheesecake Truffle Topping Ingredients:

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/2 cup Granulated sugar
• 2 Large eggs
• 1 tsp Vanilla extract
• 8 oz Semisweet chocolate, melted
• 1/2 cup Heavy cream

Directions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan.
2. To make the Graham cracker base, mix the Graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture into the bottom of the prepared pan and refrigerate for 15 minutes.
3. To make the strawberry filling, mix the chopped strawberries, sugar, and cornstarch in a bowl. Spread the mixture over the Graham cracker base and refrigerate while preparing the cheesecake truffle topping.
4. To make the cheesecake truffle topping, beat the cream cheese and sugar in a large bowl until smooth. Add the eggs and vanilla extract, and beat until well combined.
5. Add the melted chocolate and heavy cream to the cream cheese mixture and beat until smooth.
6. Pour the cheesecake truffle mixture over the strawberry filling and smooth out the top.
7. Bake for 45-50 minutes, or until the cheesecake truffle is set. Allow the cheesecake to cool to room temperature before refrigerating for at least 2 hours or overnight.
8. Serve chilled and enjoy!