Black & White Cheesecake with Salted Caramel Filling and Mocha Latte Topping

Ingredients:

• 1 package of Black & White cookies (7.5 oz)
• 4 tablespoons unsalted butter, melted
• 3 containers Norman's Kosher Cholov Yisroel Cream Cheese (24 oz total)
• 1 cup granulated sugar
• 4 large eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 cup salted caramel sauce
• 1/4 cup strongly brewed coffee or espresso
• 1/2 cup heavy cream
• 1/4 cup powdered sugar
• 1/4 teaspoon ground cinnamon

Instructions:

1. Preheat the oven to 350°F.
2. In a food processor, pulse the Black & White cookies until they become fine crumbs.
3. Add melted butter to the crumbs and pulse again until combined.
4. Press the cookie mixture into the bottom of a 9-inch springform pan.
5. Bake the crust for 10 minutes and then let it cool.
6. In a large bowl, beat the cream cheese and granulated sugar together until smooth.
7. Add the eggs one at a time, beating after each addition.
8. Mix in the sour cream and vanilla.
9. Pour half of the cheesecake mixture over the cooled crust.
10. Drizzle salted caramel sauce over the mixture.
11. Pour the remaining cheesecake mixture over the salted caramel layer.
12. Bake the cheesecake for 50-55 minutes or until the edges are set and the center is slightly jiggly.
13. Remove from the oven and let it cool to room temperature.
14. Chill the cheesecake in the refrigerator for at least 3 hours or overnight.
15. In a small saucepan, combine the coffee and heavy cream and bring to a simmer.
16. Whisk in the powdered sugar and cinnamon and let the mixture cook for another 2-3 minutes.
17. Remove from the heat and let the mixture cool slightly.
18. Pour the mocha latte topping over the chilled cheesecake.
19. Slice and enjoy!