Cheesecake with Oreo Crust, Passion Fruit Filling, and Hot Fudge Topping

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Ingredients:

• 24 Oreo cookies
• 4 tablespoons unsalted butter, melted
• 2 containers (8 oz each) of Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1/2 cup granulated sugar
• 2 eggs
• 1/2 cup passion fruit puree
• 1/4 cup heavy cream
• 1/2 teaspoon vanilla extract
• 1/2 cup hot fudge sauce, warmed

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch round cake pan.
2. Crush the Oreo cookies in a food processor. Mix the crushed cookies with melted butter. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes. Remove the pan from the oven and let it cool while you prepare the filling.
3. In a large mixing bowl, beat the cream cheese until smooth. Add the sugar and beat until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the passion fruit puree, heavy cream, and vanilla extract.
4. Pour the filling into the cooled crust. Bake for 40-45 minutes or until the edges are lightly golden and the center is set. Remove from the oven and let it cool to room temperature.
5. Pour the warmed hot fudge sauce over the top of the cheesecake. Spread it evenly with a spatula. Chill the cheesecake in the refrigerator for at least 4 hours before serving.