Cinnamon Roll Cookies & Cream Cheesecake with Caramel Sauce

Cinnamon Roll Crust:

• 1 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, softened
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon

Cookies & Cream Filling:

• 2 containers (8oz each) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup crushed chocolate sandwich cookies (about 10-12 cookies)

Caramel Sauce Topping:

• 1/2 cup granulated sugar
• 1/4 cup unsalted butter
• 1/4 cup heavy cream
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan.
2. In a medium bowl, whisk together the flour, brown sugar, and salt. Using a pastry cutter or your fingers, cut in the butter until the mixture resembles coarse crumbs.
3. Mix in the vanilla extract and ground cinnamon until well combined.
4. Press the mixture into the bottom of the prepared pan and up the sides about 1 inch.
5. Bake for 12-15 minutes or until lightly golden. Remove from the oven and let cool.
6. In a large bowl, beat the cream cheese and granulated sugar together until smooth. Beat in the eggs one at a time. Stir in the vanilla extract and crushed cookies.
7. Pour the filling over the cooled crust and smooth out the top.
8. Bake for 30-35 minutes or until the cheesecake is just set. Remove from the oven and let cool completely.
9. Meanwhile, make the caramel sauce. In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly until it melts and turns a deep amber color. Add the butter and stir until melted.
10. Remove the pan from the heat and carefully stir in the heavy cream and vanilla extract. The mixture will bubble and steam, so be careful.
11. Let the caramel sauce cool for a few minutes, then pour it over the cooled cheesecake. Refrigerate the cheesecake for at least 1 hour or until chilled.
12. Slice and serve cold.