Graham Cracker Cookies & Caramel Cheesecake

Ingredients:

• 2 cups Graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 4 containers (32 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 20 Oreos, crushed for filling
• 1/4 cup salted caramel sauce
• 1 tablespoon instant coffee
• 1/4 cup heavy cream

Directions:

1. Preheat the oven to 325°F.
2. Mix the Graham cracker crumbs and melted butter, then press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven.
3. Beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until creamy. Add the eggs one at a time, mixing well after each addition.
4. Mix in the sour cream and vanilla extract until well combined.
5. Fold in the crushed Oreos and pour the mixture into the prepared crust. Bake for 50-60 minutes until the filling is set around the edges and slightly jiggly in the center.
6. Let the cheesecake cool to room temperature for 2 hours, then chill in the refrigerator for another 2 hours.
7. Microwave the salted caramel sauce for 20 seconds, and stir until smooth. Pour over the top of the cheesecake.
8. In a small saucepan, combine the instant coffee and heavy cream over medium heat. Whisk until the coffee is dissolved. Pour over the caramel sauce in a decorative pattern.
9. Chill the cheesecake for at least another hour, then slice and serve.