Oreo Crusted Cheesecake with Fig & Olive Tapenade

Ingredients:

• 20 Oreo cookies, crushed into fine crumbs
• 1/4 cup unsalted butter, melted
• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1/2 cup sour cream
• 1 tablespoon vanilla extract
• 1 jar (8 oz) Fig & Olive Tapenade

Instructions:

1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the Oreo cookie crumbs with melted butter and mix well. Press the mixture into the bottom of a 9-inch springform pan. Place in the refrigerator while making the filling.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth.
4. Beat in eggs, one at a time, until well combined. Mix in sour cream and vanilla extract. Pour the mixture over the Oreo crust.
5. Bake in the preheated oven for 45-50 minutes or until set.
6. Remove from the oven and let it cool for about 10 minutes. Run a knife around the edge of the pan to loosen the cake. Remove the side of the springform pan and continue cooling the cake on a wire rack.
7. Once the cheesecake has cooled fully, spread the Fig & Olive Tapenade evenly over the top of the cheesecake. Refrigerate the cheesecake for at least 2 hours before serving.