Cookies & Cream Cheesecake with Buttermilk Biscuit Base and Marshmallow Topping

this image was generated using AI technology

Ingredients

• 12 ounces Buttermilk Biscuits
• 12 tbsp Butter, melted
• 2 containers Norman's Kosher Cholov Yisroel Cream Cheese (16 oz total)
• 1 cup Sugar
• 1 tsp Vanilla Extract
• 3 Eggs
• 12 Oreos, finely crushed
• 1/2 cup Heavy Cream
• 2 tsp Cornstarch
• 1/2 cup Marshmallow Fluff

Instructions

1. Preheat the oven to 350°F.
2. Pulse the buttermilk biscuits in a food processor until fine.
3. Combine the biscuit crumbs with the melted butter and mix until well combined.
4. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes.
5. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
6. Add the sugar and vanilla extract and beat until well combined.
7. Add the eggs one at a time, mixing well after each addition.
8. Stir in the crushed Oreos and heavy cream.
9. Sprinkle the cornstarch over the mixture and stir until just combined.
10. Pour the mixture into the baked crust and smooth out the top.
11. Bake for 35-40 minutes or until the edges are set and the center is still slightly wobbly.
12. Turn off the oven and leave the cheesecake in for another 30 minutes with the oven door slightly opened.
13. Remove from the oven and cool for 1 hour at room temperature.
14. Spread the marshmallow fluff over the cooled cheesecake.
15. Refrigerate for at least 2 hours or until the cheesecake is set.