Lemon Bar Cheesecake with Caramel Sauce

Ingredients

• 12 oz Lemon Bar Crust mix
• 8 tbsp unsalted butter, melted
• 2 Containers Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1/2 cup caramel sauce

Instructions

1. Preheat the oven to 350°F.
2. Mix the Lemon Bar Crust mix and melted butter together and press the mixture into the bottom of a 9-inch springform pan.
3. Bake for 10-12 minutes, or until the crust is golden brown and set. Set aside to cool.
4. In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy.
5. Add the sugar and beat until combined. Scrape down the sides of the bowl as necessary.
6. Add the eggs one at a time, beating well after each addition. Stir in the lemon juice and vanilla extract.
7. Pour the cheesecake mixture over the cooled crust and smooth it out. Bake for 25-30 minutes, or until the edges are set and the center is slightly jiggly.
8. Remove from the oven and let the cheesecake cool to room temperature before refrigerating for at least 2 hours.
9. Just before serving, drizzle the caramel sauce over the cheesecake and slice it into wedges.