Creamy Vanilla Cheesecake with Caramel Sauce Topping

Ingredients:

• 2 cups vanilla wafer crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 tablespoon pure vanilla extract
• 4 large eggs, at room temperature
• 1/2 cup heavy cream, at room temperature
• 1 cup granulated sugar

Instructions:

1. Preheat the oven to 350°F.
2. In a medium bowl, mix together the vanilla wafer crumbs and 1/4 cup of sugar. Add melted butter and stir well to combine.
3. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from oven and set aside to cool.
4. In a large bowl, beat the cream cheese, 1 cup of sugar, and vanilla extract with an electric mixer until smooth and creamy.
5. Add the eggs, one at a time, beating well after each addition.
6. Stir in the heavy cream and mix well.
7. Pour the cream cheese mixture over the crust in the springform pan.
8. Bake for 45-50 minutes or until the center is almost set and the edges are golden brown.
9. Allow the cheesecake to cool completely at room temperature, then chill in the refrigerator for at least 3 hours or overnight.
10. Before serving, make the caramel sauce by melting the remaining 1 cup of sugar in a small saucepan over medium heat, stirring constantly until it turns golden brown.
11. Remove the caramel from heat, then pour it over the chilled cheesecake and serve.