Caramel Java Cheesecake

Oreo Crust

• 24 Oreo Cookies, crushed
• 4 tablespoons unsalted butter, melted

New York-Style Filling

• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 eggs

Caramel Macchiato Topping

• 1 cup granulated sugar
• 1/4 cup water
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 1 tablespoon instant coffee granules, dissolved in 1 tablespoon hot water

Instructions

1. Preheat the oven to 350F.
2. For the crust, mix crushed Oreos and melted butter in a bowl. Press the mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove from oven and let cool.
3. For the filling, beat softened cream cheese, sugar, and vanilla extract together in a large bowl with an electric mixer until smooth. Add eggs, one at a time, beating well after each addition. Pour the mixture over the cooled crust.
4. Bake for 45-50 minutes, or until the center is almost set. Remove from oven and cool for 10 minutes. Run a knife around the edge of the pan to loosen the cheesecake. Chill for at least 4 hours in the refrigerator or overnight.
5. For the topping, combine sugar and water in a saucepan over medium heat. Cook, stirring occasionally, until the sugar dissolves and the mixture turns deep amber. Remove from heat and carefully stir in the heavy cream, butter, and dissolved coffee. Stir until smooth. Let the caramel cool for 5 minutes and pour over the chilled cheesecake.
6. Chill for at least 1 hour to let the caramel set. Serve and enjoy!