Avocado Lime Cheesecake with Black & White Cookie Base and Balsamic Glaze Topping

Ingredients:

• 12 black & white cookies, crushed
• 2 tablespoons unsalted butter, melted
• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 2 medium avocados, peeled and pitted
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 4 large eggs, at room temperature
• 1/3 cup fresh lime juice
• 1 tablespoon lime zest
• 1/2 cup heavy cream
• 1/2 cup balsamic vinegar

Directions:

1. Preheat the oven to 325°F.
2. In a medium bowl, mix together the crushed black & white cookies and melted butter. Press the mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
3. In a large bowl, beat the cream cheese until smooth. Add the avocados and mix until well combined.
4. Add the sugar and vanilla extract to the bowl and mix until completely combined.
5. Beat in the eggs one at a time, mixing well between each addition.
6. Stir in the lime juice, lime zest, and heavy cream until just combined.
7. Pour the filling over the cooled cookie base. Bake for 50-60 minutes, or until the cheesecake is set and slightly golden on top. Allow to cool to room temperature, then refrigerate for at least 2 hours or overnight.
8. To make the balsamic glaze: In a small saucepan over medium heat, bring the balsamic vinegar to a simmer. Reduce the heat to low and cook, stirring occasionally, until the vinegar has thickened and reduced by half, about 15-20 minutes. Let cool.
9. Drizzle the balsamic glaze over the top of the chilled cheesecake. Serve and enjoy!