The Classic Truffle Dream Cheesecake

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Ingredients:

• 12 Black & White cookies, crushed
• 4 tablespoons unsalted butter, melted
• 1 container Norman's Kosher Cholov Yisroel Cream Cheese (8 oz)
• 1 cup heavy cream
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 8 Black & White cookies, coarsely chopped
• 1 cup semisweet chocolate chips
• 2 tablespoons unsalted butter
• 1/4 cup heavy cream

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine the crushed Black & White cookies and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust.
3. In a separate mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy.
4. Add the heavy cream, powdered sugar, and vanilla extract to the cream cheese. Mix until well combined and smooth.
5. Gently fold in the coarsely chopped Black & White cookies.
6. Pour the cream cheese mixture over the cookie crust in the springform pan. Smooth the top with a spatula.
7. Bake for 45-50 minutes, or until the cheesecake is set but still slightly jiggly in the center. Remove from the oven and let cool completely.
8. In a microwave-safe bowl, melt the semisweet chocolate chips and unsalted butter. Stir in the heavy cream until the ganache is smooth.
9. Pour the chocolate ganache over the cooled cheesecake. Spread it evenly with a spoon or spatula.
10. Refrigerate the cheesecake for at least 4 hours, or until the ganache is set.
11. Once set, remove the sides of the springform pan and serve chilled.