Salted Caramel Oreo Cheesecake with Vanilla Bean Frappuccino Topping Recipe

Ingredients:

• 24 Oreo cookies, crushed finely
• 1/4 cup unsalted butter, melted
• 4 containers of Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature (32 oz in total)
• 1 cup granulated sugar
• 4 large eggs, at room temperature
• 1 tsp vanilla extract
• 1/2 cup salted caramel sauce, at room temperature
• 1/2 cup heavy cream
• 1/2 tsp vanilla bean paste

Instructions:

1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the melted butter and the crushed Oreos. Press the mixture into the bottom of a 9-inch springform pan and place it in the freezer to chill.
3. In a mixing bowl, beat the cream cheese until smooth.
4. Add in the sugar and mix until well combined.
5. Add in the eggs one at a time, scraping down the bowl after each addition.
6. Stir in the vanilla extract and pour the mixture onto the chilled crust. Smooth out the top with a spatula.
7. Drop spoonfuls of salted caramel on top of the cheesecake and swirl it with a knife to create a marbled effect.
8. Bake for about 45 minutes or until the center is just set and the edges are golden brown.
9. Allow the cheesecake to cool at room temperature for about an hour before moving it to the fridge to chill for at least 2-3 hours or overnight.
10. In a mixing bowl, whip the heavy cream until soft peaks form. Stir in the vanilla bean paste and set aside.
11. Once the cheesecake is chilled, pipe or spoon the whipped cream onto the top. Cut and serve chilled.