Oreo Salted Caramel Cheesecake with Fudge Brownie Topping

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Ingredients:

• 24 Oreo cookies, finely crushed
• 5 tablespoons unsalted butter, melted
• 4 containers (8 oz each) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 4 large eggs
• 1/2 cup salted caramel sauce
• 1 cup heavy cream
• 1 cup Fudge Brownie chunks

Instructions:

1. Preheat the oven to 325°F and grease a 9-inch springform pan.
2. Mix the crushed Oreo cookies and melted butter until fully combined. Press the mixture into the bottom of the prepared pan and set aside.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese using an electric mixer until creamy.
4. Add in the sugar, cornstarch, and vanilla extract. Beat until well combined.
5. Add in the eggs, one at a time, mixing well after each addition.
6. Stir in the salted caramel sauce and mix until fully combined.
7. Pour the cheesecake mixture over the Oreo crust and smooth the top with a spatula.
8. Bake the cheesecake for 60-70 minutes, or until the edges are lightly golden and the center is set but still a bit jiggly.
9. Allow the cheesecake to cool to room temperature, then refrigerate for 4-6 hours, or until fully chilled.
10. Before serving, top the cheesecake with Fudge Brownie chunks and serve chilled.