Cookies and Cream Cheesecake

Oreo Crust

• 24 Oreo cookies, crushed into crumbs
• 6 tbsp unsalted butter, melted

Cream Cheese Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs, at room temperature
• 1/2 cup sour cream
• 12 Oreo cookies, crushed into pieces

Toasted Almond Topping

• 1/2 cup sliced almonds
• 1 tbsp unsalted butter
• 2 tbsp granulated sugar

Instructions

1. Preheat the oven to 325°F.
2. In a medium bowl, mix together the Oreo crumbs and melted butter until well combined. Press the mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
3. In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add in the vanilla extract and beat until combined.
4. Add in the eggs, one at a time, beating well after each addition. Stir in the sour cream and crushed Oreo pieces until just combined.
5. Pour the filling onto the cooled crust and spread it evenly with a spatula.
6. Bake for 50-60 minutes or until the cheesecake is set but slightly jiggly in the center.
7. Remove from the oven, and let cool to room temperature, then refrigerate for at least 4 hours or overnight.
8. In a small saucepan, melt the butter over medium heat. Add in the sliced almonds and sugar and cook, stirring constantly, until the almonds are toasted and the sugar has melted and coated them. Sprinkle the toasted almonds over the top of the cheesecake before serving.