Oreo Cream Cheese Cheesecake with Caramel Sauce

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Oreo Crust Ingredients:

• 1 1/2 cups Oreo cookie crumbs
• 1/4 cup unsalted butter, melted
• 1/4 cup granulated sugar

Cream Cheese Filling Ingredients:

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature

Caramel Sauce Topping Ingredients:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, room temperature
• 1/2 cup heavy cream, room temperature
• 1/4 teaspoon salt

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a mixing bowl, combine the Oreo cookie crumbs, melted butter, and sugar. Press the mixture into the bottom of the prepared pan and bake for 10 minutes. Remove from oven and let cool.
3. In a large mixing bowl, beat the cream cheese on low speed until smooth. Gradually add the sugar and vanilla extract and continue mixing until well combined.
4. Add the eggs, one at a time, mixing well after each addition.
5. Pour the mixture over the cooled crust and bake for 50-60 minutes, or until the edges are set but the center still jiggles slightly.
6. Remove from oven and let cool at room temperature for 30 minutes. Then chill in the refrigerator for at least 4 hours or overnight.
7. To make the caramel sauce, heat the sugar in a heavy-bottomed saucepan over medium heat, stirring constantly with a wooden spoon. The sugar will eventually melt into an amber colored liquid.
8. Once the sugar is melted, add the butter and whisk until it is completely melted and combined.
9. Slowly add the heavy cream while whisking constantly. Be careful as the mixture will bubble up and steam.
10. Stir in the salt and continue cooking for an additional 1-2 minutes until the sauce thickens.
11. Pour the caramel sauce over the chilled cheesecake and serve.