The Nutty Caramel Cheesecake

this image was generated using AI technology

Ingredients:

• 24 Oreo Cookies, finely crushed
• 6 Tbsp. unsalted butter, melted
• 24 oz. Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 4 large eggs
• 1 cup chocolate hazelnut spread
• 1/2 cup caramel sauce
• 2 Tbsp. instant coffee
• 1/4 cup milk

Directions:

1. Preheat the oven to 325°F.
2. Combine the Oreo cookie crumbs and melted butter. Press the mixture onto the bottom of a 9-inch springform pan, using the bottom of a measuring cup to really pack it in.
3. In a large mixing bowl, beat the cream cheese with an electric mixer on medium until creamy and smooth.
4. Add the granulated sugar and flour, and beat on low until just combined.
5. One at a time, beat in the eggs just until blended. Do not overbeat.
6. Add the chocolate hazelnut spread and mix until just combined.
7. Pour the filling over the crust.
8. Bake the cheesecake for 1 hour or until the edges are set but the center still jiggles slightly when the pan is tapped.
9. Turn off the oven, and leave the cheesecake inside with the door closed for 30 minutes.
10. Remove the cheesecake from the oven and let it cool completely to room temperature, then refrigerate it for at least 4 hours or overnight.
11. Before serving, make the caramel macchiato topping: In a small saucepan, combine the caramel sauce, instant coffee, and milk. Cook over medium heat, whisking constantly, until the mixture comes to a gentle boil.
12. Remove from heat and let cool for a few minutes before pouring the topping over the cheesecake.
13. Slice and serve.