Parmesan-Garlic Delight Cheesecake with Hot Fudge Topping

Ingredients

Parmesan & Garlic Base

• 1 cup crushed graham crackers
• 1/2 cup grated Parmesan cheese
• 1/4 cup unsalted butter, melted
• 2 cloves garlic, minced

Plain Filling

• 32 oz Norman's Kosher Cholov Yisroel Cream Cheese (4 containers), softened
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract

Hot Fudge Topping

• 1 cup heavy cream
• 8 oz semisweet chocolate, chopped
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

Instructions

Parmesan & Garlic Base

1. Preheat oven to 350°F (175°C).
2. Mix graham cracker crumbs, Parmesan cheese, melted butter, and minced garlic in a bowl until well combined.
3. Press the mixture evenly into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes. Remove from the oven and set aside to cool.

Plain Filling

1. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
2. Add the sugar and beat until combined.
3. Add eggs one at a time, beating well after each addition.
4. Mix in the vanilla extract.
5. Pour the filling over the cooled crust.

Hot Fudge Topping

1. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
2. Remove from heat and add the chopped chocolate, stirring until melted and smooth.
3. Stir in the butter and vanilla extract until well combined.
4. Let the sauce cool slightly before pouring it over the cheesecake.

Assembly

1. After pouring the filling into the crust, bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set but slightly jiggly.
2. Turn off the oven, prop the oven door open with a wooden spoon, and let the cheesecake cool in the oven for 1 hour.
3. Remove from the oven and let cool completely at room temperature.
4. Refrigerate for at least 4 hours, preferably overnight.
5. Before serving, pour the hot fudge topping over the chilled cheesecake.
6. Slice and enjoy your Parmesan-Garlic Delight Cheesecake with Hot Fudge Topping!