The Black & White Almond Cheesecake Truffle

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Ingredients:

• 10 Black & White Cookies
• 7 oz almond paste
• Norman's Kosher Cholov Yisroel Cream Cheese, 2 containers (16 oz)
• 1 cup sugar
• 4 large eggs
• 1/4 cup sour cream
• 1/4 cup heavy cream
• 1/2 tsp vanilla extract
• 1/2 cup semisweet chocolate chips
• 1/2 cup heavy cream (for the truffle topping)
• 1/4 cup unsweetened cocoa powder
• 1/2 cup powdered sugar
• 1/2 tsp vanilla extract (for the truffle topping)

Instructions:

1. Preheat the oven to 325°F.
2. Crush the black and white cookies until crumbly and press into the bottom of a 9-inch springform pan.
3. Cream the almond paste in a large bowl until smooth.
4. Add the Norman's Kosher Cholov Yisroel Cream Cheese and sugar, and mix until well combined.
5. Beat in the eggs one at a time.
6. Stir in the sour cream, heavy cream, and vanilla extract until well combined.
7. Pour the mixture over the cookie crust and smooth the surface with a spatula.
8. Bake for 1 hour, or until the cheesecake is set.
9. Let the cheesecake cool to room temperature, then chill in the refrigerator for at least 2 hours.
10. To make the truffle topping, melt the chocolate chips and heavy cream in a double boiler or in the microwave.
11. Add the cocoa powder, powdered sugar, and vanilla extract and stir until smooth.
12. Pour the mixture over the cheesecake and spread it evenly with a spatula.
13. Chill the cheesecake for at least another hour, or until the topping is set.
14. Slice and serve!