Cookies & Cream Caramel Cheesecake

Almond Flour Base

• 1.5 cups almond flour
• 1/4 cup melted unsalted butter
• 2 tbsp granulated sugar

Cheesecake Filling

• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese (8oz each)
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 10 chocolate sandwich cookies (crushed into small pieces)

Caramel Sauce Topping

• 1/2 cup granulated sugar
• 2 tbsp water
• 1/2 cup heavy cream
• 1/4 cup unsalted butter

Instructions

1. Preheat oven to 350°F.
2. Mix almond flour, melted butter, and sugar in a bowl then press onto the bottom of a 9-inch springform pan.
3. Bake the crust for 10-15 minutes or until it turns golden brown. Allow it to cool while you prepare the filling.
4. In a mixing bowl, beat the cream cheese and sugar together until smooth. Beat in the eggs and vanilla extract until well combined.
5. Gently fold in the crushed cookies into the cream cheese mixture.
6. Pour the cheesecake mixture over the cooled crust.
7. Bake the cheesecake for 45-50 minutes or until it jiggles slightly when shaken.
8. Remove the cheesecake from the oven and let it cool on a wire rack for at least 30 minutes.
9. In a saucepan over medium heat, dissolve the sugar and water until the mixture turns amber in color.
10. Carefully stir in the heavy cream and butter. Remove from heat.
11. Pour the caramel sauce over the cheesecake and spread it evenly.
12. Refrigerate the cheesecake for at least 3 hours before serving.