Salted Caramel Oreo Cheesecake

this image was generated using AI technology

Ingredients:

• 24 Oreo cookies
• 1/4 cup (1/2 stick) unsalted butter, melted
• 32 oz containers of Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 4 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup salted caramel sauce

Instructions:

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
2. To make the crust, pulse the Oreo cookies in a food processor until finely ground.
3. Add melted butter and pulse until well combined
4. Press mixture into the bottom of the pan and up the sides, about 1 1/2 inches.
5. In a large mixing bowl, beat cream cheese and sugar on medium-high speed until creamy and smooth, about 3 minutes.
6. Beat in eggs one at a time, making sure to scrape the sides and bottom of the bowl after each addition.
7. Stir in vanilla extract.
8. Pour half of the cheesecake mixture over the crust.
9. Drizzle half of the salted caramel sauce over cheesecake layer
10. Pour remaining cheesecake mixture over caramel layer
11. Drizzle remaining caramel sauce over cheesecake layer
12. Bake for 50-55 minutes or until the edges are set and the center is slightly jiggly.
13. Let cool completely in the pan on a wire rack before refrigerating for at least 4 hours or overnight.
14. Drizzle additional caramel sauce on top before serving.