Champagne & Raspberry Cheesecake Truffles

Ingredients:

• 12 Black & White cookies, crushed
• 2 containers of Norman's Kosher Cholov Yisroel Cream Cheese (16 oz total)
• 1/2 cup sugar
• 2 eggs
• 1/4 cup Champagne
• 1 cup fresh raspberries
• 16 oz white chocolate

Directions:

1. Preheat oven to 350°F.
2. Mix the cookie crumbs with 3 oz melted butter, and press into the bottom of an 8-inch springform pan. Bake for 10 minutes and let it cool.
3. Using an electric mixer, beat the Norman's Kosher Cholov Yisroel Cream Cheese until it's smooth and creamy. Gradually add the sugar and beat until blended.
4. Beat in the eggs one at a time, until well mixed.
5. Stir in the Champagne and fold in the raspberries.
6. Pour the batter over the cooled cookie crust and bake for 35-40 minutes, or until the edges are set and the center is slightly jiggly.
7. Let it cool to room temperature and then chill in the fridge for at least 2 hours.
8. Using a small cookie scoop, make truffle-sized balls out of the cheesecake and place them on a lined baking sheet. Freeze for about 30 minutes.
9. Melt the white chocolate in the microwave in 30-second intervals, stirring in between.
10. Dip each cheesecake truffle in the melted white chocolate and place them back on the baking sheet. Let them set in the fridge for at least 30 minutes.
11. Optional: decorate with Champagne pearl sprinkles or fresh raspberries.