The Triple Threat Cheesecake

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Oreo Crust Ingredient:

• 16 Oreo cookies, crushed into fine crumbs
• 4 tablespoons unsalted butter, melted and cooled

New York-style Filling Ingredient:

• 16 oz. Norman's Kosher Cholov Yisroel Cream Cheese, room temperature (2 containers)
• 1 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 4 large eggs, room temperature
• 1/3 cup sour cream

Hot Fudge Topping Ingredient:

• 1 cup semisweet chocolate chips
• 1/2 cup heavy cream
• 1/4 cup light corn syrup
• 1/2 teaspoon pure vanilla extract
• pinch of kosher salt

Instructions:

1. Preheat the oven to 325°F.
2. Mix the Oreo crumbs with melted butter, then press firmly into the bottom of a 9-inch springform pan. Set aside.
3. Using an electric mixer, beat the cream cheese on medium speed until fluffy and completely smooth, scraping down the sides of the bowl as necessary. Add the sugar and vanilla and beat until combined.
4. Add the eggs, one at a time, beating well after each addition. Add the sour cream and beat until just combined.
5. Pour the filling into the prepared crust and smooth the surface with a spatula. Bake for 50 to 60 minutes or until the edges are lightly golden and the center is almost set.
6. Remove from the oven and let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
7. To make the hot fudge topping, place the chocolate chips in a medium bowl. In a small saucepan, heat the heavy cream and corn syrup until just simmering. Pour the hot cream mixture over the chocolate chips and let sit for 5 minutes. Add vanilla and salt, then stir until smooth. Pour the hot fudge over the chilled cheesecake.
8. Cut the cheesecake into slices and serve.