Cookies & Cream Cheesecake with Hot Fudge Topping

Ingredients:

• 10 Black & White cookies, crushed
• 4 tablespoons unsalted butter, melted
• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 cup crushed Oreo cookies
• 1/2 cup heavy cream
• 1/2 cup hot fudge sauce

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a medium bowl, mix together the crushed Black & White cookies and melted butter. Press the mixture onto the bottom of the prepared pan.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract until smooth.
4. Add in the eggs one at a time and mix until just combined.
5. Fold in the crushed Oreo cookies and spread the mixture evenly over the crust.
6. Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
7. Allow the cheesecake to cool to room temperature, then refrigerate for at least 3 hours or overnight.
8. Pour the heavy cream into a small saucepan and warm it over medium heat.
9. Add the hot fudge sauce and stir until well combined. Let the mixture cool for 5-10 minutes.
10. Pour the mixture over the chilled cheesecake and spread it evenly. Serve chilled and enjoy!