Heavenly Vanilla Cheesecake

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Vanilla Wafer Base

• 2 cups vanilla wafer crumbs
• 1/2 cup unsalted butter, melted

Vanilla Filling

• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 4 large eggs
• 2 teaspoons vanilla extract

Caramel Sauce Topping

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cut into small pieces
• 1/2 cup heavy cream

Instructions

1. Preheat the oven to 350°F (180°C). Grease a 9-inch (23cm) springform pan and line the bottom with parchment paper.
2. In a medium bowl, mix together the vanilla wafer crumbs and melted butter. Press the mixture into the bottom of the prepared pan in an even layer.
3. Bake the crust for 10 minutes, then remove from the oven and let it cool while preparing the filling.
4. In a large mixing bowl, beat the cream cheese using an electric mixer until it is creamy and smooth.
5. Add the sugar, flour, and salt and beat until well combined.
6. Beat in the eggs, one at a time, then stir in the vanilla extract.
7. Pour the filling over the crust and smooth the top with a spatula.
8. Bake the cheesecake for 50-60 minutes, or until the edges are lightly golden and the center is set.
9. Remove the cheesecake from the oven and let it cool completely on a wire rack before refrigerating for at least 2 hours, or overnight.
10. When ready to serve, make the caramel sauce by heating the sugar in a medium saucepan over medium-high heat, stirring constantly with a wooden spoon until it turns a deep amber color.
11. Add the butter and stir until melted and combined.
12. Carefully pour in the heavy cream while stirring constantly until smooth. Let the sauce cool for a few minutes.
13. Remove the cheesecake from the pan and place it on a serving plate. Drizzle the caramel sauce over the top and serve.