Decadent Caramel Oreo Cheesecake

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Ingredients:

• 24 Oreo cookies
• 5 tbsp unsalted butter, melted
• 32 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 ¼ cups granulated sugar
• 1 tsp vanilla extract
• 4 large eggs, room temperature
• 1 cup heavy cream
• 1 cup caramel sauce, store-bought or homemade

Directions:

1. Preheat oven to 350°F (180°C).
2. Crush the Oreo cookies in a food processor or place in a Ziploc bag and crush with a rolling pin until fine crumbs form. Add the melted butter and stir until well combined. Press the mixture onto the bottom and up the sides of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
3. In a large bowl, beat the cream cheese, sugar, and vanilla extract with an electric mixer on medium-high speed until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the heavy cream until well combined.
4. Pour the cheesecake mixture over the Oreo crust, smoothing the top with a spatula. Bake for 55-60 minutes or until the edges are lightly golden and the center is set. Turn off the oven and let the cheesecake cool in the oven for 15 minutes. Remove from the oven and let cool to room temperature, then chill in the refrigerator for at least 3 hours or overnight.
5. Once the cheesecake is chilled, slice it into the desired number of pieces. Before serving, drizzle caramel sauce over each slice.