Creamy Delight Cheesecake

Ingredients:

• 1 1/2 cups crushed Vanilla wafers
• 3 tablespoons melted unsalted butter
• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/4 cup heavy cream
• 1/4 cup sour cream

Fudge Brownie Topping:

• 1/2 cup unsweetened cocoa powder
• 1/2 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
2. In a bowl, combine the crushed Vanilla wafers and melted butter. Press the mixture onto the bottom of the prepared pan to create the crust.
3. In a separate bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth and creamy.
4. Add the eggs, one at a time, beating well after each addition.
5. Mix in the vanilla extract.
6. Gradually add the flour, beating until just combined.
7. Stir in the heavy cream and sour cream until well incorporated.
8. Pour the filling over the vanilla wafer crust in the pan.
9. In another bowl, prepare the fudge brownie topping by combining the cocoa powder, sugar, flour, and salt.
10. Add the melted butter, eggs, and vanilla extract. Mix until well combined.
11. Distribute spoonfuls of the brownie batter over the cheesecake filling.
12. Use a knife to gently swirl the brownie batter into the cheesecake filling for a marbled effect.
13. Bake for 50-60 minutes, or until the center is set and the edges are lightly golden.
14. Remove from the oven and let cool in the pan for 10 minutes.
15. Run a knife around the edges to loosen the cheesecake, then remove the sides of the springform pan.
16. Allow the cheesecake to cool completely before refrigerating for at least 4 hours or overnight.
17. Serve chilled and enjoy your scrumptious Creamy Delight Cheesecake!