Divine Delight Cheesecake

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Graham Cracker base

• 2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Salted Caramel Filling

• 16 oz. Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1/3 cup heavy cream
• 1/4 teaspoon sea salt
• 1/2 cup salted caramel sauce

Chocolate Ganache Topping

• 1/2 cup heavy cream
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat the oven to 350°F (180°C).
2. Combine the graham cracker crumbs, sugar, and melted butter in a bowl. Mix well.
3. Press the mixture onto the bottom of a 9-inch (23 cm) springform pan.
4. Bake for 10 minutes. Set aside and let cool.
5. Reduce the oven temperature to 325°F (165°C).
6. In a large mixing bowl, beat the cream cheese until creamy.
7. Add the sugar and beat until well combined.
8. Beat in the eggs one at a time, then add the heavy cream and sea salt.
9. Stir in the salted caramel sauce.
10. Pour the mixture over the cooled crust.
11. Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
12. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
13. To make the chocolate ganache, heat the heavy cream in a small saucepan over medium heat until it comes to a simmer.
14. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let sit for 2-3 minutes.
15. Whisk until the ganache is smooth.
16. Pour the ganache over the cheesecake and spread it evenly.
17. Refrigerate for another hour to set the ganache.
18. Serve chilled and enjoy!