Strawberry Black & White Cheesecake with Chocolate Ganache Topping Recipe

Ingredients:

• 12 Black & White cookies, crushed
• 2 containers of Norman's Kosher Cholov Yisroel Cream Cheese (8 ounces each), softened
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup strawberry preserves
• 1/4 cup water
• 1 cup semisweet chocolate chips
• 1/2 cup heavy cream

Directions:

1. Preheat your oven to 350°F.
2. Prepare a 9-inch springform pan by greasing the sides.
3. Mix the crushed Black & White cookies with 2 tablespoons of melted butter until it forms a sandy texture. Spread the mixture onto the bottom of the prepared pan.
4. In a mixing bowl, beat the 2 containers of Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla until smooth and creamy.
5. Add the eggs, one at a time, beating well after each addition.
6. In a separate bowl, stir the strawberry preserves and water until completely combined.
7. Spread the strawberry mixture over the cookie crust, and pour the cream cheese mixture over the top.
8. Bake for 45-50 minutes or until the center of the cheesecake is almost set.
9. Remove from the oven and cool for 10 minutes. Run a knife around the edges of the cheesecake to loosen it from the pan. Cool for an additional hour before refrigerating for at least 2 hours.
10. Melt the chocolate chips and cream in a microwave-safe container for 1-2 minutes until the chocolate is completely melted, stirring every 30 seconds.
11. Pour the ganache over the top of the cheesecake and let it cool for an additional 30 minutes in the refrigerator.
12. Serve chilled and enjoy!