Black & White Cheesecake with Toffee Crunch Topping

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Ingredients:

• 6 Black & White Cookies
• 2 tbsp unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup toffee bits

Directions:

1. Preheat oven to 325°F.
2. Break up the Black & White Cookies and place them in a food processor. Pulse until the cookies are finely ground.
3. Add the melted butter to the cookie crumbs and mix well.
4. Press the cookie mixture into the bottom and up the sides of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
5. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
6. Add the sugar and beat until blended.
7. Add the eggs one at a time, beating well after each addition.
8. Stir in the vanilla extract.
9. Pour the filling into the crust and smooth the top.
10. Bake for 35-40 minutes or until the edges are set and the center is slightly jiggly.
11. Remove from the oven and let cool on a wire rack for 10 minutes.
12. Sprinkle the toffee bits over the top of the cheesecake.
13. Return to the oven and bake for an additional 10-15 minutes or until the toffee bits are golden brown.
14. Remove from the oven and let cool completely.
15. Chill in the refrigerator for at least 4 hours or overnight.
16. Slice and serve.