Champagne Raspberry Dream Cheesecake

Oreo Crust Ingredients:

• 24 Oreo cookies
• 1/4 cup unsalted butter, melted

Cheesecake Filling Ingredients:

• 32 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1 1/4 cups granulated sugar
• 1/2 tsp salt
• 4 large eggs
• 1/2 cup Champagne
• 1/4 cup raspberry puree

Marshmallow Topping Ingredients:

• 1/2 cup granulated sugar
• 1/4 cup water
• 2 large egg whites
• 1/4 tsp cream of tartar
• 1/4 tsp salt

Oreo Crust Directions:

1. Preheat the oven to 350°F and generously grease a 9-inch springform pan.
2. Pulse the Oreo cookies in a food processor until finely ground.
3. Add the melted butter to the food processor and pulse until well combined.
4. Press the mixture into the bottom of the prepared pan to create an even crust and bake for 12-15 minutes or until set.
5. Allow the crust to cool slightly before adding the filling.

Cheesecake Filling Directions:

1. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy.
2. Add the sugar and salt and beat until well blended.
3. One at a time, add the eggs, beating well after each addition.
4. Add the Champagne and raspberry puree and beat until completely blended.
5. Pour the filling over the prepared crust and smooth the top.
6. Bake for 45-50 minutes or until the cheesecake is set but still slightly jiggly in the center.
7. Turn off the oven and crack the door open slightly, allowing the cheesecake to cool slowly to room temperature.
8. Chill the cheesecake in the refrigerator for at least 2 hours or until ready to serve.

Marshmallow Topping Directions:

1. In a medium saucepan, combine the sugar and water and bring to a boil over high heat, stirring until the sugar dissolves.
2. Reduce the heat to medium and boil the mixture for 5-6 minutes or until it reaches the softball stage (240°F on a candy thermometer).
3. In the bowl of a stand mixer, beat the egg whites, cream of tartar, and salt until soft peaks form.
4. With the mixer running, slowly pour the sugar syrup into the egg whites, beating until stiff peaks form and the mixture is cool and glossy.
5. Spread the marshmallow topping over the chilled cheesecake and gently brown the top with a culinary torch or under the broiler for a few seconds until golden and toasted.
6. Serve and enjoy!