Oreo Salted Caramel Cheesecake with Balsamic Glaze

Oreo Crust

• 2 cups Oreo cookie crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted

Salted Caramel Filling

• 16 oz. Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup granulated sugar
• 1/4 cup heavy cream
• 1 teaspoon pure vanilla extract
• 3 large eggs, room temperature
• 1/2 cup Salted Caramel Sauce (homemade or store-bought)

Balsamic Glaze Topping

• 1/2 cup balsamic vinegar
• 2 tablespoons granulated sugar

Instructions:

1. Preheat oven to 350°F (180°C). Grease a 9-inch springform pan and set aside.
2. In a medium bowl, mix the Oreo cookie crumbs, sugar, and melted butter. Press the mixture firmly onto the bottom of the prepared pan.
3. Bake for 10 minutes, then set aside to cool while making the filling.
4. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy.
5. Add the sugar and beat until well combined.
6. Beat in the heavy cream and vanilla extract.
7. Beat in the eggs one at a time, making sure each egg is well incorporated before adding the next.
8. Stir in the Salted Caramel Sauce.
9. Pour the batter over the cooled Oreo crust.
10. Bake for 45-50 minutes, or until the cheesecake is set but still slightly jiggly in the center.
11. Remove from the oven and let cool to room temperature.
12. Cover and chill in the refrigerator for at least 4 hours or overnight.
13. Before serving, make the balsamic glaze by combining the balsamic vinegar and sugar in a small saucepan over medium heat.
14. Bring to a boil, then reduce the heat to low and let simmer for about 10-15 minutes, or until thick and syrupy.
15. Drizzle the balsamic glaze over the cheesecake.
16. Serve and enjoy!