Cookies & Cream Salted Caramel Cheesecake

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Ingredients

• Crust: 12 graham crackers, finely crushed; 6 tablespoons unsalted butter, melted; 1 tablespoon sugar
• Cheesecake Filling: 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened; 1 cup sugar; 2 teaspoons vanilla extract; 3 large eggs; 1/2 cup sour cream; 12 Oreos, crushed
• Salted Caramel Topping: 1/2 cup granulated sugar; 3 tablespoons unsalted butter, cubed; 1/4 cup heavy cream; 1/4 teaspoon kosher salt

Directions

1. Preheat oven to 350°F.
2. Crust: In a mixing bowl, stir together the graham cracker crumbs, melted butter, and sugar until well combined. Press into the bottom of a 9-inch springform pan and bake for 10 minutes. Let cool on a wire rack.
3. Cheesecake Filling: In a large mixing bowl, beat the cream cheese and sugar together until smooth. Add the vanilla extract and eggs, one at a time, mixing well after each addition. Mix in the sour cream and crushed Oreos. Pour over the cooled crust.
4. Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and open the door slightly. Let the cheesecake cool in the oven for 30 minutes. Remove from oven and let cool completely on a wire rack.
5. Salted Caramel Topping: In a medium saucepan, heat the sugar over medium-high heat until it melts and turns amber in color. Add the butter and whisk until melted. Slowly drizzle in the heavy cream while whisking constantly. Be careful as the mixture will bubble up. Mix in the salt. Remove from heat and let cool slightly. Pour over the cooled cheesecake.
6. Cover and refrigerate for at least 4 hours or overnight.