Caramel New York Cheesecake with Shortbread Crust

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Ingredients:

• 1 and 1/2 cups shortbread cookie crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 4 containers of NORMAN’S KOSHER CHOLOV YISROEL CREAM CHEESE
• 1 and 1/4 cups granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs, at room temperature
• 1/2 cup heavy cream
• 1/2 cup caramel sauce for topping

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a bowl, mix the shortbread cookie crumbs, 1/4 cup granulated sugar, and melted butter until well combined. Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes. Remove from oven and set aside to cool.
3. Reduce oven temperature to 325°F. In a large mixing bowl, beat the cream cheese and 1 and 1/4 cups granulated sugar until creamy and smooth. Beat in the vanilla extract. Add the eggs one at a time, beating after each addition. Add in the heavy cream, and mix just until combined. Pour the mixture over the cooled crust.
4. Bake for 1 hour and 15-20 minutes, or until the edges are lightly golden and the center is almost set. Turn off the oven, crack the oven door open slightly, and allow the cheesecake to cool gradually for about 30 minutes.
5. Remove from oven and let cool completely. Once cooled, refrigerate for at least 5 hours, or overnight for best results.
6. When ready to serve, spoon caramel sauce over the top of the cheesecake and serve chilled.