Caramel Macchiato Cheesecake with Graham Cracker Crust

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Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/3 cup unsalted butter, melted
• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/4 cups granulated sugar
• 1/3 cup sour cream
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 1/4 cup caramel sauce
• 1/4 cup espresso or strong coffee

Instructions:

1. Preheat the oven to 325°F.
2. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press into the bottom of a 9-inch springform pan and up the sides about 1 inch. Bake for 10 minutes.
3. In a mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, 1 1/4 cups granulated sugar, and sour cream for about 2 minutes or until smooth and creamy.
4. Add the eggs, one at a time, beating well after each addition. Mix in vanilla extract and pour the filling into the crust.
5. Bake for 50-60 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven, open the door, and leave the cheesecake inside for 10 minutes before removing. Allow to cool to room temperature before refrigerating for at least 4 hours or overnight.
6. Combine the caramel sauce and espresso or coffee in a saucepan. Cook over low heat for 5 minutes, stirring constantly. Remove from heat and allow to cool to room temperature.
7. When ready to serve, remove the cheesecake from the springform pan and drizzle the caramel macchiato sauce over the top of the cheesecake. Serve and enjoy!