Oreo Vanilla Cheesecake with Salted Caramel Topping

Ingredients

• 10 Oreo Cookies (crushed)
• 2 tbsp Norman's Kosher Cholov Yisroel Cream Cheese
• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese (8 oz each)
• 1/2 cup sugar
• 3 eggs
• 1 tsp vanilla extract
• 1/4 cup caramel sauce
• 1/2 tsp sea salt

Instructions

1. Preheat oven to 325°F.
2. Combine crushed Oreos and 2 tbsp of Norman's Kosher Cholov Yisroel Cream Cheese. Press the mixture into the bottom of a 9-inch springform pan.
3. In a mixing bowl, beat 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese until creamy.
4. Add sugar, eggs, and vanilla extract. Mix until well combined.
5. Pour the mixture into the springform pan on top of the Oreo crust.
6. Bake for 35-40 minutes or until the edges are set and the center is slightly jiggly.
7. Let it cool at room temperature for 30 minutes.
8. In a saucepan, heat caramel sauce with sea salt over medium heat until it thickens slightly.
9. Pour the salted caramel sauce over the cheesecake and spread it out evenly.
10. Chill the cheesecake in the refrigerator for at least 3 hours or overnight before serving.