Cookies & Bourbon Cheesecake

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Oreo Base

• 20 Oreo cookies, crushed into crumbs
• 4 tbsp unsalted butter, melted

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, stir together the Oreo crumbs and unsalted butter until well combined.
3. Press the mixture onto the bottom of a greased 9-inch springform pan.
4. Bake the crust for 10 minutes and then let it cool while making the filling.

Cookies & Cream filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 20 Oreo cookies, crushed into small pieces

Instructions:

1. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until creamy and smooth.
2. Add the granulated sugar and beat until well combined. Scrape down the sides of the bowl as needed.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the vanilla extract.
5. Gently stir in the Oreo cookie pieces by hand.
6. Pour the mixture onto the cooled crust and smooth the top with a spatula.
7. Bake the cheesecake for 45-50 minutes or until the edges are set and the center is slightly jiggly but not liquid.
8. Let the cheesecake cool completely at room temperature, then chill it in the fridge for at least 4 hours or overnight.

Bourbon & Butterscotch topping

• 1 cup butterscotch chips
• 1/4 cup heavy cream
• 2 tbsp bourbon

Instructions:

1. In a microwave-safe bowl, melt the butterscotch chips and heavy cream in 20-second intervals, stirring well after each interval, until smooth and melted.
2. Stir in the bourbon and let the mixture cool to room temperature.
3. Pour the topping over the chilled cheesecake and spread it evenly with a spatula.
4. Chill the cheesecake again for at least 30 minutes or until the topping is set.

Your delicious Cookies & Bourbon Cheesecake is now ready to serve and enjoy!