Cookies & Cream Cheesecake Truffle Cake

Oreo Crust

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

Cookies & Cream Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 teaspoon vanilla extract
• 3 large eggs
• 10 Oreo cookies, coarsely chopped

Cheesecake Truffle Topping

• 8 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 4 oz white chocolate, melted
• 1/4 cup heavy cream
• 10 Oreo cookies, coarsely chopped

Instructions

1. Preheat the oven to 350°F. Wrap a 9-inch springform pan with aluminum foil.
2. In a medium bowl, mix the Oreo cookie crumbs with melted butter until well combined. Press the mixture onto the bottom of the prepared pan.
3. In a large bowl, beat the cream cheese, sugar, flour, and vanilla extract until smooth. Add eggs, one at a time, and continue beating until just combined. Gently fold in the chopped Oreo cookies.
4. Pour the cheesecake mixture over the prepared crust. Smooth out the top with a spatula.
5. Bake for 45-50 minutes until the center is just set. Remove from the oven and cool to room temperature.
6. In a medium bowl, beat the softened cream cheese until smooth. Add the melted white chocolate and heavy cream, and whisk until well combined. Fold in the chopped Oreo cookies.
7. Spread the cheesecake truffle topping over the cooled cheesecake. Chill in the fridge for at least two hours before serving.

Enjoy your delicious Cookies & Cream Cheesecake Truffle Cake!