A Sparkling Raspberry Dream Cheesecake

Ingredients:

• 12 Black & White cookies, crushed
• 4 tablespoons unsalted butter, melted
• 1 container (8 oz) Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1/4 cup champagne
• 1/4 cup seedless raspberry jam
• 1 cup fresh raspberries
• For the topping:
• 1/2 cup fudge brownie mix
• 2 tablespoons water

Instructions:

1. Preheat the oven to 325°F (165°C) and grease a 9-inch springform pan with butter or cooking spray.
2. In a large bowl, mix the crushed Black & White cookies with melted butter until well combined. Press the mixture evenly into the bottom of the prepared pan to form the crust.
3. In another bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract until smooth and creamy.
4. Add the eggs, one at a time, beating well after each addition.
5. Gently fold in the champagne and raspberry jam until incorporated.
6. Pour the cheesecake filling over the cookie crust in the pan.
7. Scatter the fresh raspberries evenly on top of the filling.
8. In a small bowl, mix the fudge brownie mix with water until smooth. Drizzle the brownie mixture over the raspberries in a decorative pattern.
9. Bake for about 45-50 minutes, or until the cheesecake is set and slightly golden.
10. Remove from the oven and let it cool completely in the pan.
11. Refrigerate for at least 4 hours, or overnight, before removing the sides of the springform pan.
12. Slice and serve chilled.