Cookies & Cream Cheesecake with Vanilla Wafer Crust and Caramel Topping

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Ingredients:

• 12 oz vanilla wafer cookies, finely crushed
• 1/2 cup unsalted butter, melted
• 32 oz (4 containers) Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup granulated sugar
• 1 tsp pure vanilla extract
• 4 large eggs, room temperature
• 12 oz Oreo cookies, crushed into small pieces
• 1/2 cup heavy cream
• 1/2 cup caramel sauce

Directions:

1. Preheat the oven to 325°F. Grease a 9-inch springform pan with non-stick spray or butter.
2. In a medium bowl, mix the crushed vanilla wafer cookies and melted butter until well combined. Press the mixture onto the bottom and up the sides of the prepared pan.
3. In a large mixing bowl, beat the cream cheese until smooth and creamy.
4. Add the sugar, vanilla extract, and beat until well incorporated.
5. Add the eggs one at a time, beating well after each addition.
6. Add the crushed Oreo cookies and heavy cream, and mix until well combined.
7. Pour the filling over the crust.
8. Bake for 60-70 minutes, or until the center is almost set. Turn off the oven, open the door ajar and let cool for 10 minutes in the oven.
9. Remove from the oven and run a knife around the edges of the pan to loosen the cheesecake. Let it cool to room temperature before releasing it from the springform pan.
10. Drizzle caramel sauce over the top of the cheesecake just before serving.