Churro Cheesecake with Balsamic & Strawberry Filling and Salted Caramel Topping

Ingredients:

• 2 cups crushed Churro cookies
• 1/3 cup melted butter
• 16 oz. of Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 1 tsp. vanilla extract
• 4 eggs
• 1/4 cup balsamic vinegar
• 1/2 cup fresh strawberries, chopped
• 1/2 cup caramel sauce
• 1 tsp. flaky sea salt

Directions:

1. Preheat oven to 325°F.
2. In a mixing bowl, combine crushed Churro cookies and melted butter. Press mixture into the bottom of a 9-inch springform pan.
3. In a separate mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese, granulated sugar, and vanilla extract until well combined.
4. Add eggs, one at a time, stirring well after each addition.
5. Pour cheesecake mixture over the Churro crust and bake for 45-50 minutes, or until the center is almost set.
6. Remove cheesecake from oven and let cool to room temperature.
7. In a small saucepan, heat balsamic vinegar until it reduces by half. Remove from heat and let cool.
8. In a mixing bowl, combine chopped strawberries and balsamic reduction. Spoon mixture over the top of the cheesecake.
9. In a small saucepan, heat caramel sauce until it's pourable. Drizzle over the top of the strawberry mixture.
10. Sprinkle flaky sea salt over the top of the cheesecake.
11. Refrigerate cheesecake for at least 2 hours before serving.