Salted Caramel and Fudge Brownie Cheesecake

Graham Cracker Base

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 1/2 cup unsalted butter, melted

Salted Caramel Filling

• 2 (8oz) containers Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 tablespoon vanilla extract
• 1/2 cup salted caramel sauce

Fudge Brownie Topping

• 1 cup semisweet chocolate chips
• 6 tablespoons unsalted butter, cut into cubes
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 1/2 cup all-purpose flour

Graham Cracker Base:

1. Preheat oven to 350°F. Grease a 9-inch springform pan with cooking spray.
2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
3. Press mixture firmly into bottom and up sides of prepared pan.
4. Bake for 10 minutes until golden brown. Allow to cool completely.

Salted Caramel Filling:

1. In a large bowl, beat cream cheese until smooth.
2. Add sugar and beat until well combined.
3. Beat in eggs, one at a time, scraping down bowl after each addition.
4. Mix in vanilla extract and salted caramel sauce until well combined.
5. Pour mixture over cooled crust.

Fudge Brownie Topping:

1. Melt chocolate chips and butter together in a heatproof bowl set over a pot of simmering water.
2. In a separate bowl, whisk together sugar and eggs until light and frothy.
3. Sift in flour and mix until well combined.
4. Add melted chocolate mixture and mix until well combined.
5. Pour brownie batter over cheesecake batter.

Bake:

1. Bake for 50-60 minutes or until top is set and brownie is slightly firm.
2. Cool cheesecake completely before releasing it from the springform pan and slicing.
3. Drizzle with extra salted caramel sauce before serving.