Cookies & Cream Salted Caramel Cheesecake

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Oreo Base

• 24 Oreo cookies, crushed into fine crumbs
• 6 tablespoons unsalted butter, melted

Cookies & Cream Filling

• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs, at room temperature
• 15 Oreo cookies, coarsely chopped

Salted Caramel Topping

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cut into pieces
• 1/2 cup heavy cream, at room temperature
• 1/2 teaspoon kosher salt

Directions

1. Preheat the oven to 350°F. Wrap a 9-inch springform pan with two layers of aluminum foil.
2. Mix the Oreo cookie crumbs and melted butter together in a medium bowl until combined. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes and then let cool while you prepare the filling.
3. In a large mixing bowl, beat the cream cheese and granulated sugar on medium speed until creamy and smooth. Add the vanilla extract and mix until combined. Add the eggs, one at a time, mixing on low speed after each addition just until blended. Fold in the chopped Oreo cookies.
4. Pour the filling over the cooled crust and smooth out the top. Place the springform pan into a large baking dish. Fill the baking dish with hot water until it comes halfway up the sides of the springform pan. Bake for 1 hour and 10 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven and prop open the oven door with a wooden spoon. Let the cheesecake cool in the oven for 1 hour before removing.
5. Meanwhile, prepare the caramel sauce. In a medium saucepan, heat the granulated sugar over medium-high heat, stirring constantly with a wooden spoon. Once the sugar has completely melted, add the butter. The mixture will bubble vigorously. Stir until the butter has melted and then slowly drizzle in the heavy cream while stirring constantly. Cook the mixture for 1-2 minutes or until it thickens slightly. Remove from heat and stir in the kosher salt. Let the caramel cool to room temperature.
6. Once the cheesecake has cooled to room temperature, remove the foil and springform pan. Pour the salted caramel sauce on top of the cheesecake, spreading it out evenly. Let the cheesecake chill in the refrigerator for at least 4 hours or overnight before slicing.