Oreo Peanut Butter Cup Cheesecake with Salted Caramel Topping

Ingredients:

• 24 Oreo cookies, crushed
• 4 tablespoons unsalted butter, melted
• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup white sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/4 cup creamy peanut butter
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter
• 1/2 teaspoon salt

Instructions:

1. Preheat oven to 350°F (175°C).
2. Mix Oreo cookie crumbs and 4 tablespoons melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes. Allow to cool.
3. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
4. Add 1/2 cup white sugar and vanilla extract to the bowl. Mix until well combined.
5. Add eggs, one at a time, stirring until just combined after each addition.
6. Stir in peanut butter and heavy cream.
7. Pour filling over the cooled Oreo crust and smooth the top.
8. Bake for 35-40 minutes or until edges are slightly golden brown and the center is almost set.
9. Allow cheesecake to cool to room temperature, and then chill it in the refrigerator for at least 6 hours or overnight.
10. Make salted caramel topping by melting 1/2 cup granulated sugar in a saucepan over medium heat until melted and amber in color.
11. Add 1/4 cup unsalted butter to the saucepan and whisk until fully melted.
12. Whisk in 1/2 teaspoon salt and 1/4 cup heavy cream until fully combined.
13. Remove from heat and allow to cool for 10 minutes.
14. Pour salted caramel over chilled cheesecake and spread it evenly using a spatula.
15. Return cheesecake to the refrigerator until ready to serve.