Cookies & Cream Hot Fudge Cheesecake with Cinnamon Roll Crust

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Ingredients

• 1 cup all-purpose flour
• 1/3 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1/4 cup brown sugar
• 1 tsp ground cinnamon
• 1/2 cup hot fudge sauce
• 2 containers (8 oz each) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup crushed chocolate sandwich cookies (about 10 cookies)

Directions

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a mixing bowl, combine flour, 1/3 cup granulated sugar, and melted butter. Mix well to incorporate.
3. Press mixture into the bottom of the prepared pan, creating an even layer.
4. In a small bowl, mix together brown sugar and cinnamon for the filling. Sprinkle evenly on top of the crust.
5. Place the pan in the oven and bake for 15 minutes. Remove from oven and let cool while making the filling.
6. Using an electric mixer, beat the cream cheese and remaining 1/2 cup of granulated sugar until smooth and creamy.
7. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and crushed chocolate sandwich cookies.
8. Pour the filling over the cooled crust and bake for 35-40 minutes, or until the edges are lightly browned and the center is set.
9. Remove cheesecake from the oven and let cool on a wire rack for 30 minutes.
10. Spread hot fudge on the top of the cooled cheesecake and refrigerate for at least 2 hours, or until completely chilled and firm.
11. Serve and enjoy!