Lemon Bar Cheesecake with Caramel Macchiato Topping

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/3 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 2 (8oz) containers Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1/4 cup fresh lemon juice
• 1/4 cup all-purpose flour
• 1/2 cup caramel sauce
• 1/4 cup brewed espresso or strong coffee, cooled
• 1/4 cup heavy cream

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture onto the bottom of the prepared pan. Bake for 8-10 minutes or until lightly golden. Remove from the oven and let cool for 10 minutes.
3. In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add eggs, one at a time, beating well after each addition. Add vanilla extract, lemon juice, and flour. Mix until just combined.
4. Pour the cheesecake mixture over the prepared crust. Bake for 45-50 minutes, or until the center is almost set. Let the cheesecake cool completely on a wire rack. Once cooled, cover and refrigerate for at least 2 hours or overnight.
5. In a small saucepan, combine the caramel sauce, brewed espresso, and heavy cream. Cook over low heat, stirring constantly, until the mixture is smooth and creamy. Remove from heat and let cool for 5 minutes.
6. Pour the caramel macchiato topping over the chilled cheesecake. Refrigerate for an additional 30 minutes, or until the topping is set.
7. Slice and serve.