Creamy Oreo Cheesecake with Salted Caramel Topping

Ingredients:

• 18 Oreo cookies, crushed
• 4 oz unsalted butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 4 large eggs, at room temperature
• 1 tsp vanilla extract
• 1/3 cup heavy cream
• 1 cup salted caramel sauce

Instructions:

1. Preheat the oven to 350°F.
2. Mix the crushed Oreo cookies and melted butter together in a bowl until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Set aside to cool.
4. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until light and fluffy.
5. Add the eggs one at a time, beating well after each addition.
6. Mix in the vanilla extract and heavy cream until well combined.
7. Pour the cream cheese mixture over the cooled Oreo crust and smooth the top.
8. Bake for 45-50 minutes or until the cheesecake is set and slightly golden on top.
9. Remove from the oven and let cool to room temperature before transferring to the refrigerator to chill for at least 2 hours.
10. Once chilled, pour the salted caramel sauce on top of the cheesecake and spread evenly.
11. Slice and serve.