Heavenly Cookies & Cream Espresso Cheesecake

Ingredients

Oreo Base

• 24 Oreo cookies (crushed)
• 6 tbsp melted unsalted butter

Cookies & Cream Filling

• 24 oz of Norman's Kosher Cholov Yisroel Cream Cheese (3 containers, softened)
• 1 cup granulated sugar
• 3 large eggs
• 1 cup sour cream
• 1 tsp vanilla extract
• 12 Oreo cookies (chopped)

Espresso & Chocolate Topping

• 1 cup heavy cream
• 1 tbsp instant espresso powder
• 8 oz semi-sweet chocolate (chopped)

Instructions

Oreo Base

1. Preheat the oven to 325°F (163°C).
2. In a bowl, combine the crushed Oreo cookies and melted butter until the mixture resembles wet sand.
3. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
4. Bake the crust for 10 minutes, then let it cool completely.

Cookies & Cream Filling

1. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until smooth and creamy.
2. Add the eggs one at a time, mixing well after each addition.
3. Stir in the sour cream and vanilla extract until fully combined.
4. Fold in the chopped Oreo cookies.
5. Pour the filling over the cooled Oreo crust.
6. Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
7. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about an hour.
8. Refrigerate the cheesecake for at least 4 hours, preferably overnight.

Espresso & Chocolate Topping

1. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
2. Remove from heat and stir in the instant espresso powder until dissolved.
3. Add the chopped chocolate and let it sit for a few minutes to melt.
4. Stir the mixture until smooth and glossy.
5. Let the topping cool slightly, then pour over the chilled cheesecake, spreading it evenly.
6. Refrigerate until the topping is set, about 1 hour.

Serving

Remove the cheesecake from the springform pan and slice. Enjoy your decadent Heavenly Cookies & Cream Espresso Cheesecake!