Cookies & Cream Cheesecake with Parmesan & Garlic Base and Whipped Cream Topping

Ingredients:

• 1 1/2 cups Parmesan cheese, grated
• 1/2 cup butter, melted
• 1 tablespoon garlic powder
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 4 large eggs
• 1 teaspoon pure vanilla extract
• 20 chocolate sandwich cookies, finely crushed
• 1 cup heavy cream
• 2 tablespoons powdered sugar

Instructions:

1. Preheat the oven to 350°F.
2. In a large bowl, mix together the grated Parmesan cheese, melted butter, and garlic powder until well combined.
3. Press the Parmesan mixture into the bottom of a 9-inch springform pan. Bake for 12-15 minutes or until lightly golden brown. Set aside to cool.
4. In a stand mixer fitted with a paddle attachment, beat the Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and flour until smooth.
5. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
6. Gently fold in the finely crushed cookies and spoon the mixture onto the cooled Parmesan base.
7. Bake for 45-50 minutes or until set. The center will still be slightly jiggly.
8. Allow to cool to room temperature, then cover and chill in the refrigerator for at least 2 hours or overnight.
9. In a medium bowl, beat the heavy cream and powdered sugar until stiff peaks form. Spread over the top of the chilled cheesecake.
10. Serve the cookies & cream cheesecake chilled and enjoy!