Black & White Salted Caramel Cheesecake Truffles

Ingredients:

• 10 Black & White cookies, crushed into fine crumbs
• 4 oz unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 2 tbsp cornstarch
• 3 large eggs, at room temperature
• 1 tsp vanilla extract
• 1 cup salted caramel sauce, store-bought or homemade
• 8 oz white chocolate
• 8 oz semisweet chocolate
• 1/2 cup heavy cream, divided
• 1/4 tsp kosher salt

Instructions:

1. Preheat the oven to 350°F (180°C). Line a 9-inch (23-cm) springform pan with parchment paper.
2. Mix the crushed Black & White cookies with melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes until set. Set aside to cool.
3. In the bowl of a stand mixer, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and cornstarch until smooth and creamy, about 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. Pour the cheesecake batter over the cooled crust. Bake for 35-40 minutes, or until the cheesecake is set but slightly jiggly in the center. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Once the cheesecake is completely chilled, use a cookie scoop to form the cheesecake filling into balls. Chill the cheesecake balls for 30 minutes in the freezer.
6. In a microwave-safe bowl, melt the white chocolate with 1/4 cup of heavy cream in 30-second increments, stirring between each interval, until smooth and shiny.
7. Using a fork, dip each cheesecake ball into the melted white chocolate, tapping the fork on the side of the bowl to remove any excess chocolate. Place the chocolate-covered cheesecake truffles onto a parchment paper-lined baking sheet. Chill in the fridge until the chocolate is set, about 10-15 minutes.
8. In another microwave-safe bowl, melt the semisweet chocolate with the remaining 1/4 cup of heavy cream, stirring until smooth. Stir in the kosher salt.
9. Drizzle the salted caramel sauce over the chilled cheesecake truffles, then pipe the melted chocolate on top of the truffles in a decorative pattern. Chill in the fridge until set, about 20 minutes.
10. Enjoy your Black & White Salted Caramel Cheesecake Truffles!