Caramelized Cream Cheese Cheesecake

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Shortbread Crust Ingredients:

• 1 1/2 cups of shortbread cookie crumbs
• 1/4 cup granulated sugar
• 6 tablespoons of unsalted butter, melted

Cheesecake Filling Ingredients:

• 2 containers of Norman's Kosher Cholov Yisroel Cream Cheese (16oz total)
• 3/4 cup granulated sugar
• 1/4 cup sour cream
• 2 large eggs
• 1 teaspoon pure vanilla extract

Caramel Sauce Topping:

• 1 cup granulated sugar
• 1/4 cup water
• 1/2 cup heavy cream, room temperature
• 2 tablespoons of unsalted butter
• 1/2 teaspoon sea salt

Instructions:

1. Preheat the oven to 350°F.
2. In a small bowl, mix together the shortbread crumbs, sugar, and melted butter until the mixture resembles wet sand.
3. Press the mixture into the bottom of a 9-inch springform pan and bake for 10-12 minutes or until lightly golden brown. Set aside to cool.
4. In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy.
5. Add in the sugar, sour cream, eggs, and vanilla extract, and mix until well combined.
6. Pour the cheesecake mixture over the cooled crust in the springform pan.
7. Bake the cheesecake for 40-45 minutes or until the edges are lightly golden brown and the center is set.
8. Remove the cheesecake from the oven and let it cool to room temperature.
9. In a heavy-bottomed saucepan, combine the sugar and water over medium-high heat and cook until the sugar dissolves and turns amber in color, swirling the pan occasionally.
10. Remove from heat and whisk in the cream, butter, and sea salt until smooth and well combined.
11. Pour the caramel sauce over the cooled cheesecake and chill in the refrigerator for at least 2 hours before serving.