Caramelized Cream Cheesecake

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Ingredients:

• 8 graham crackers, crushed
• 2 tbsp. sugar
• 4 tbsp. unsalted butter, melted
• 24 oz. Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/4 cups sugar
• 1/4 tsp. salt
• 2 tsp. vanilla extract
• 5 large eggs
• 1/4 cup heavy cream
• 1/2 cup sugar
• 1/4 cup water
• 1/4 cup heavy cream
• 4 tbsp. unsalted butter
• 1/2 tsp. salt

Directions:

1. Preheat oven to 350°F.
2. Make the crust by combining the graham crackers, sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
3. In a large mixing bowl, beat the cream cheese until smooth. Add the granulated sugar, salt, and vanilla extract and mix until well combined. Add the eggs, one at a time, mixing well after each addition. Stir in the 1/4 cup of heavy cream until just combined.
4. Pour the cream cheese mixture over the crust and smooth out the top. Bake for 50-55 minutes, or until the cheesecake is just slightly jiggly in the center. Remove from the oven and set aside.
5. In a medium-sized saucepan over medium-high heat, melt the sugar and water together. Once melted, reduce the heat to medium-low and let the mixture caramelize until it turns an amber color, about 10 minutes.
6. Stir in the heavy cream, butter, and salt until fully combined. Bring the mixture to a boil and let cook for 1-2 minutes or until the caramel thickens. Remove from heat and let cool slightly.
7. Pour the caramel over the cheesecake while it's still slightly warm. Once cooled, place the cheesecake in the refrigerator and let chill for at least 4 hours before slicing and serving.