Blueberry Swirl Black & White Cheesecake

Ingredients:

• 1.5 cups crushed Black & White cookies
• 3 tablespoons melted butter
• 2 containers of Norman's Kosher Cholov Yisroel Cream Cheese (16oz total)
• 1/2 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup blueberry preserves
• 1/2 cup heavy cream
• 4 oz dark chocolate, chopped

Instructions:

1. Preheat oven to 350F.
2. Mix together the crushed Black & White cookies and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Set aside.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth and creamy. Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Measure out 1 cup of the cheesecake batter and set it aside in a small mixing bowl. Pour the remaining batter into the prepared crust, spreading it out evenly.
5. Stir the blueberry preserves into the reserved cheesecake batter. Drop spoonfuls of the blueberry mixture onto the top of the cheesecake. Use a knife to swirl the blueberry into the batter.
6. Bake for 30-35 minutes, or until the edges are set and the center is slightly jiggly. Let the cheesecake cool to room temperature, then chill in the refrigerator for 4 hours or overnight.
7. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add in the chopped chocolate. Stir until the chocolate is melted and smooth.
8. Pour the chocolate ganache over the chilled cheesecake, spreading it out to cover the top of the cheesecake.
9. Refrigerate the cheesecake for an additional 30 minutes to allow the ganache to set.
10. Slice and serve!