Creamy Fudge Cheesecake

Ingredients

• 2 cups vanilla wafer crumbs (about 60 wafers)
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted
• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened (3 containers)
• 1 cup sugar
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature
• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream

Directions

1. Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan with aluminum foil.
2. In a bowl, combine vanilla wafer crumbs and sugar. Stir in melted butter until well combined. Press mixture onto the bottom and up the sides of the prepared pan.
3. In another bowl, beat cream cheese until smooth. Add sugar and vanilla extract, and beat until well combined. Add eggs, one at a time, and beat well after each addition.
4. Pour cream cheese mixture into crust and smooth the top with a spatula. Bake for 50-55 minutes, or until center is almost set.
5. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool for another hour.
6. In a microwave-safe bowl, melt chocolate chips and heavy cream for 30 seconds and stir until smooth. If necessary, microwaves in additional 15-second increments, stirring each time, until completely melted and smooth.
7. Spoon chocolate mixture over the top of the cheesecake and spread it evenly. Chill in the refrigerator for at least 4 hours.
8. Remove from the pan and slice into wedges.