Cheesy Sundried Delight

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Ingredients:

• For the Parmesan & Garlic Base:
• 1 ½ cups crushed kosher cookies
• ½ cup grated Parmesan cheese
• ⅓ cup melted unsalted butter
• 2 cloves garlic, minced
• For the Cookies & Cream Filling:
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 3 eggs
• 1 cup heavy cream
• 1 tsp vanilla extract
• 1 cup crushed kosher chocolate sandwich cookies
• For the Sundried Tomato Pesto Topping:
• 1 cup sundried tomatoes (drained if in oil)
• ⅓ cup pine nuts
• 2 cloves garlic
• ¼ cup grated Parmesan cheese
• ¼ cup olive oil
• 2 tbsp fresh basil leaves
• Salt and pepper to taste

Instructions:

1. Prepare the Parmesan & Garlic Base:
2. In a mixing bowl, combine the crushed kosher cookies, grated Parmesan cheese, melted butter, and minced garlic. Mix until well combined.
3. Press the mixture onto the bottom of a 9-inch springform pan to form an even layer. Set in the refrigerator to chill while preparing the filling.
4. Prepare the Cookies & Cream Filling:
5. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy.
6. Add the granulated sugar and beat until well incorporated.
7. Add the eggs, one at a time, beating well after each addition.
8. Pour in the heavy cream and vanilla extract. Mix until smooth.
9. Gently fold in the crushed kosher chocolate sandwich cookies.
10. Assemble and Bake:
11. Preheat the oven to 325°F (165°C).
12. Remove the chilled Parmesan & Garlic Base from the refrigerator.
13. Pour the prepared Cookies & Cream Filling onto the base, spreading it evenly.
14. Bake in the preheated oven for 55-60 minutes, or until the center is set but slightly jiggly.
15. Remove the cheesecake from the oven and let it cool in the pan for 10 minutes.
16. Transfer the cheesecake to a wire rack and let it cool completely. Refrigerate for at least 4 hours or overnight.
17. Prepare the Sundried Tomato Pesto Topping:
18. In a food processor, combine the sundried tomatoes, pine nuts, garlic, grated Parmesan cheese, olive oil, fresh basil leaves, salt, and pepper.
19. Pulse until well blended and smooth.
20. Final Touch:
21. Spread the Sundried Tomato Pesto Topping over the chilled cheesecake.
22. Garnish with additional crushed kosher chocolate sandwich cookies or fresh basil leaves, if desired.
23. Slice and serve this cheesy sundried delight!