Oreo Salted Caramel Cheesecake with Chocolate Ganache Topping

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Ingredients:

• 24 Oreo cookies, crushed into fine crumbs
• 6 tbsp unsalted margarine, melted
• 32 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 1/2 cups granulated sugar
• 1/4 tsp kosher salt
• 2 tsp vanilla extract
• 4 large eggs, at room temperature
• 1/4 cup salted caramel sauce
• 1 cup semisweet chocolate chips
• 1/2 cup heavy cream

Instructions:

1. Preheat the oven to 350°F. Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil, making sure it is completely covered, to prevent water from seeping into the cheesecake.
2. In a medium bowl, stir together the Oreo cookie crumbs and melted margarine until well combined. Press the mixture into the bottom and about 1 inch up the sides of the prepared pan.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer until smooth and creamy. Add the sugar and salt, and beat until well combined. Add the vanilla and beat until combined. Add the eggs one at a time, beating well after each addition.
4. Pour the cheesecake batter over the prepared Oreo crust. Drizzle the salted caramel sauce over the top of the batter.
5. Place the springform pan in a large baking dish. Add enough hot water to the baking dish to come halfway up the sides of the springform pan.
6. Bake the cheesecake for 55-60 minutes, or until the edges are set and the center is slightly jiggly but not liquid. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 30 minutes. Remove the cheesecake from the oven and let it cool completely on a wire rack.
7. In a small saucepan, heat the chocolate chips and heavy cream over low heat, stirring constantly, until the chocolate is melted and the mixture is smooth. Pour the ganache over the cooled cheesecake.
8. Refrigerate the cheesecake for at least 4 hours (or overnight) before slicing and serving.