Rosemary & Olive Oil Cheesecake with Fudge Brownie Topping

Ingredients:

• 1 1/2 cups Rosemary & Olive Oil flavored crackers, crushed
• 1/4 cup butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 eggs
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 1/2 cup fudge brownie chunks, divided

Instructions:

1. Preheat oven to 350°F.
2. Mix together crushed crackers and melted butter. Press into the bottom of a 9-inch springform pan.
3. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
4. Stir in sour cream and vanilla extract until well combined. Fold in 1/4 cup of fudge brownie chunks.
5. Pour the cheesecake filling over the crust in the prepared pan. Sprinkle remaining 1/4 cup of fudge brownie chunks on top of the cheesecake filling.
6. Bake for 45-50 minutes, or until the edges are lightly browned and the center is almost set.
7. Remove from the oven and let cool to room temperature.
8. Once cooled, refrigerate for at least 4 hours, or overnight.
9. When ready to serve, remove the cheesecake from the pan and slice into desired servings.