Salted Caramel Espresso Cheesecake

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Oreo Base:

• 20 Oreo Cookies, crushed
• 4 tbsp. melted Norman's Kosher Cholov Yisroel Cream Cheese

Salted Caramel Filling:

• 16 oz. Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup granulated sugar
• 2 tbsp. cornstarch
• 3 eggs
• 1/2 cup heavy cream
• 1 tsp. vanilla extract
• 1/4 cup salted caramel sauce

Espresso & Chocolate Topping:

• 1/2 cup heavy cream
• 1/2 cup semisweet chocolate chips
• 1 tbsp. instant espresso powder
• 1 tbsp. corn syrup

Directions:

1. Preheat the oven to 325°F.
2. In a mixing bowl, combine crushed Oreos and melted Norman's Kosher Cholov Yisroel Cream Cheese. Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and set it aside.
3. For the filling, beat the Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and cornstarch together in a mixing bowl until smooth. Add in eggs, heavy cream, vanilla extract, and salted caramel sauce, and beat until well combined. Pour mixture over the Oreo crust.
4. Bake the cheesecake for 50-60 minutes or until the edges are set and the center is slightly jiggly. Let it cool to room temperature, then chill for at least 4 hours, or overnight.
5. For the topping, heat heavy cream in a small saucepan over medium heat. Add in semisweet chocolate chips, instant espresso powder, and corn syrup, whisking until chocolate is melted and mixture is smooth. Let it cool for a few minutes, then pour over the chilled cheesecake.
6. Chill the cheesecake for 10-15 minutes to set the topping.
7. Serve and enjoy!