Caramel Vanilla Dream Cheesecake

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Graham Cracker Base

• 1 1/2 cups Graham cracker crumbs
• 1/4 cup white sugar
• 1/2 cup unsalted butter, melted

Vanilla Cheesecake Filling

• 2 containers (16oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup white sugar
• 3 tablespoons all-purpose flour
• 4 eggs
• 1 tablespoon vanilla extract
• 1/2 cup heavy cream

Caramel Sauce Topping

• 1/4 cup unsalted butter
• 1/2 cup brown sugar
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Preheat oven to 350°F (175°C). Grease a 10-inch springform pan.
2. To make the Graham cracker base, mix together Graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture evenly onto the bottom of the prepared pan.
3. Bake the base for 8-10 minutes and let it cool down.
4. To make the cheesecake filling, beat the cream cheese and sugar using an electric mixer until smooth. Add flour and mix well. Then add the eggs, one at a time, and beat well after each addition.
5. Mix in vanilla extract and heavy cream.
6. Pour the filling over the cooled crust and bake for 50-60 minutes, or until the center is almost set. The edges will be lightly golden.
7. Remove from the oven and cool in the pan for 10 minutes. Then run a knife around the edges to loosen the cheesecake and remove the springform ring. Cool completely to room temperature.
8. For the caramel sauce topping, melt the butter in a saucepan over medium heat. Add brown sugar, cream, vanilla extract, and salt. Let the mixture simmer for 5-7 minutes, stirring occasionally.
9. Remove from heat and allow to cool slightly before drizzling over the cooled cheesecake.
10. Refrigerate the cheesecake for at least 4 hours before serving.