Caramel Vanilla Cheesecake

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Vanilla Wafer Crust

• 8 oz Vanilla Wafer Cookies, finely crushed
• 3 Tbsp Granulated Sugar
• 1/3 cup Unsalted Butter, melted

Vanilla Cheesecake Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup Granulated Sugar
• 3 Tbsp All-Purpose Flour
• 1 Tbsp Vanilla Extract
• 4 Large Eggs, room temperature
• 1/2 cup Heavy Cream

Caramel Macchiato Topping

• 1/2 cup Granulated Sugar
• 1/4 cup Water
• 2 Tbsp Unsalted Butter
• 1/3 cup Heavy Cream
• 1 tsp Vanilla Extract
• 1 Tbsp Instant Coffee

Instructions

1. Preheat the oven to 350°F.
2. Combine the Vanilla Wafer Cookies, sugar and melted butter in a small bowl. Press into the bottom and up the sides of a 9-inch springform pan. Bake for 8-10 minutes or until lightly golden brown. Set aside to cool while preparing the filling.
3. In a large mixing bowl, beat the cream cheese until creamy and smooth. Add in the sugar, flour, and vanilla extract; beat until well combined. Add in eggs, one at a time and beat on low after each addition until just blended. Stir in the heavy cream.
4. Pour the filling onto the Vanilla Wafer crust and smooth the top with a spatula. Bake for 45-50 minutes or until the center is set. Turn off the oven and let the cheesecake cool in the oven for 30 minutes. Remove the cheesecake from the oven and let it cool completely to room temperature.
5. While the cheesecake is cooling, make the Caramel Macchiato Topping. In a saucepan, combine the sugar and water over medium-high heat. Cook for 5-7 minutes until it turns a deep amber color. Add in the butter and whisk until melted. Remove from heat and slowly pour in cream, vanilla extract, and instant coffee. Whisk until smooth.
6. Once the cheesecake has cooled, pour the Caramel Macchiato Topping over the top of the cheesecake. Spread evenly with a spatula. Chill the cheesecake for at least 4 hours before serving.