Brie & Cranberry Cheesecake with Cookies & Cream Filling and Toffee Crunch Topping

Ingredients:

• 8 oz Brie cheese
• 1 cup dried cranberries
• 2 cups crushed cookie crumbs
• 4 containers (32 oz) Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup toffee pieces
• 1/2 cup unsalted butter, melted

Instructions:

1. Preheat the oven to 350°F.
2. Pulse the brie and dried cranberries in a food processor until well combined.
3. Add the crushed cookie crumbs and melted butter to the brie mixture and mix until well combined.
4. Press the mixture into the bottom of a 9-inch springform pan.
5. Bake the crust for 10-12 minutes or until lightly golden brown.
6. Using an electric mixer, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar in a large bowl until smooth and creamy.
7. Add the eggs, one at a time, beating well after each addition.
8. Stir in the vanilla extract.
9. Pour the cheesecake batter over the baked crust.
10. Bake the cheesecake for 50-60 minutes or until the edges are lightly golden brown and the center is set.
11. Sprinkle the toffee pieces over the cheesecake.
12. Let the cheesecake cool completely to room temperature.
13. Refrigerate the cheesecake for at least 2 hours or overnight.
14. Remove the cheesecake from the springform pan and serve.