Butter Pecan & Caramel Cheesecake with Oreo Crust

Ingredients:

• 1 1/2 cups Oreo cookie crumbs (about 20 Oreos)
• 6 tablespoons unsalted butter, melted
• 16 oz. Norman's Kosher Cholov Yisroel Cream Cheese , softened
• 1/2 cup granulated sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1/4 cup chopped pecans, toasted
• 1/2 cup caramel sauce

Instructions:

1. Preheat the oven to 350°F.
2. In a bowl, mix the Oreo crumbs and melted butter.
3. Press the mixture into the bottom of a greased 9-inch springform pan.
4. Bake for 10 minutes, then let cool for a few minutes.
5. In a bowl, beat the cream cheese and sugar until creamy and smooth.
6. Add the eggs, one at a time, and beat until just combined.
7. Mix in the vanilla extract and chopped pecans.
8. Pour the mixture over the Oreo crust.
9. Bake for 40-45 minutes or until the edges are set and the center is still slightly jiggly.
10. Let cool to room temperature, then refrigerate for at least 2 hours or overnight.
11. Before serving, pour caramel sauce over the top of the cheesecake.