Velvety Vanilla Oreo Cheesecake with Caramel Sauce

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Ingredients

• 24 Oreo cookies, finely crushed
• 6 tablespoons unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened to room temperature
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature
• 1/2 cup sour cream
• 1/4 cup all-purpose flour
• 1/4 cup heavy cream
• 1 cup store-bought or homemade caramel sauce, for topping

Directions

1. Preheat the oven to 325°F. Wrap the bottom of a 9-inch springform pan with a double layer of aluminum foil.
2. Mix the crushed Oreo cookies and melted butter together in a medium bowl until well-combined.
3. Press the mixture into the bottom of the prepared pan.
4. Bake the crust for 10 minutes. Then, remove from the oven and set aside to cool.
5. Using a stand mixer or electric hand mixer, beat the Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract on medium-high speed until smooth and creamy.
6. With the mixer running on low speed, add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
7. Add the sour cream and beat until well combined.
8. Gradually add the flour and heavy cream, mixing until just combined.
9. Pour the cheesecake filling over the cooled crust.
10. Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
11. Turn off the oven and leave the cheesecake inside for another 20 minutes. This will help prevent cracks on the surface of the cheesecake.
12. Remove the cheesecake from the oven and let it cool to room temperature before covering it with plastic wrap and refrigerating for at least 4 hours, or preferably overnight.
13. Before serving, drizzle the caramel sauce on top of the cheesecake and sprinkle some crushed Oreos.