Black & White Cheesecake with Caramel Macchiato Topping

Ingredients:

• 2 cups Black & White cookie crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/4 cups sugar
• 1 teaspoon vanilla extract
• 4 eggs
• 1 cup caramel sauce
• 1/2 cup coffee

Instructions:

1. Preheat oven to 325°F. Wrap the bottom of a 9-inch springform pan tightly in aluminum foil.
2. In a bowl, mix together the Black & White cookie crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract until smooth and creamy. Beat in the eggs, one at a time, until fully incorporated. Pour the mixture into the prepared crust.
4. Bake the cheesecake for 45-50 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 30 minutes with the door cracked open.
5. Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate the cheesecake for at least 4 hours, or overnight, until it is completely chilled.
6. In a saucepan, heat the caramel sauce and coffee over medium-low heat until the mixture thickens and is reduced by about half. Let the mixture cool to room temperature.
7. Drizzle the caramel macchiato topping over the chilled cheesecake and serve.