Caramel Macchiato Cheesecake

Oreo Crust:

• 24 Oreo cookies, finely crushed
• 1/4 cup unsalted butter, melted

Vanilla Filling:

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs

Caramel Macchiato Topping:

• 1/4 cup caramel sauce
• 1/4 cup espresso or strong coffee
• 1/4 cup granulated sugar
• 1/2 cup heavy cream

Instructions:

1. Preheat oven to 350°F.
2. Combine the Oreo cookie crumbs and melted butter, then press into the bottom of a 9-inch springform pan. Bake for 8 minutes, then remove from the oven and let cool.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add the sugar and vanilla extract, and mix until well combined.
4. Add the eggs one at a time, mixing well after each addition.
5. Pour the cheesecake filling over the cooled Oreo crust and smooth the top with a spatula.
6. Bake for 45-50 minutes, or until the edges are light golden brown and the center is slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 30 minutes.
7. Remove the cheesecake from the oven and let it cool to room temperature. Transfer to the refrigerator to chill for at least 4 hours or overnight.
8. In a small saucepan, combine the caramel sauce, espresso or coffee, and sugar. Bring to a boil over medium-high heat, stirring constantly, then reduce heat to low and let simmer for about 5-10 minutes until the mixture thickens and becomes syrupy.
9. Remove from heat and whisk in the heavy cream until smooth. Let the mixture cool to room temperature, then pour it over the chilled cheesecake.
10. Refrigerate the cheesecake for another 30 minutes to let the topping set, or until ready to serve.