Cookies & Cream Fudge Cheesecake
Black & White Cookie Base
- 10 Black & White cookies, crushed into fine crumbs
- 4 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
Mix all ingredients together in a bowl until combined. Press mixture into the bottom of a 9-inch springform pan and chill in the refrigerator while preparing the filling.
Cookies & Cream filling
- 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 12 Black & White cookies, chopped into small pieces
- 1/4 cup heavy cream
Preheat the oven to 325°F. Using an electric mixer, beat the cream cheese until smooth. Add the sugar and mix until well combined. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract. Fold in the chopped Black & White cookies and heavy cream until just combined. Pour the mixture into the prepared crust and smooth the top. Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly. Let cool completely, then chill in the refrigerator for at least 2 hours.
Fudge Brownie Topping
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 large egg
Preheat the oven to 350°F. In a bowl, whisk together the melted butter, sugar, cocoa powder, salt, and vanilla extract until well combined. Add the egg and whisk until smooth. Pour the mixture over the chilled cheesecake and spread evenly. Bake for 20-25 minutes, or until the topping is set. Let cool completely, then chill in the refrigerator for at least 1 hour.
Before serving, run a knife around the edge of the pan to loosen the cheesecake. Remove the springform pan ring and transfer the cheesecake to a serving plate. Enjoy!
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