Black & White Cheesecake

Ingredients:

• 18 Black & White Cookies
• 4 tablespoons unsalted butter, melted
• 32 ounces Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 1/2 cups granulated sugar
• 1/4 teaspoon kosher salt
• 1 teaspoon pure vanilla extract
• 4 large eggs, at room temperature
• 1/2 cup heavy cream

New York-Style Filling Directions:

1. Preheat oven to 325°F. Grease a 9-inch springform pan and wrap it in aluminum foil.
2. Pulse the Black & White Cookies in a food processor until they resemble fine crumbs. Add the melted butter and pulse until the mixture is moistened.
3. Press the crumb mixture into the bottom of the prepared pan and bake for 10 minutes. Let cool while you prepare the filling.
4. In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar and beat until light and fluffy, scraping down the sides as needed.
5. Add the salt and vanilla, and beat until combined.
6. Add the eggs one at a time, beating well after each addition and scraping down the sides as needed.
7. Stir in the heavy cream and mix until just combined.
8. Pour the filling over the cookie crust.
9. Bake for 1 hour and 15 minutes, or until the edges are set and the center is slightly jiggly.
10. Let cool to room temperature before refrigerating for at least 3 hours or overnight.

Caramel Sauce Topping Directions:

1. In a small saucepan, heat 1 cup granulated sugar and 1/4 cup water over medium heat. Swirl the pan occasionally, but do not stir.
2. Cook until the sugar has dissolved and the mixture is golden brown, about 10 minutes.
3. Remove from heat and carefully pour in 1/2 cup heavy cream. The mixture will foam.
4. Stir in 4 tablespoons unsalted butter, 1 teaspoon vanilla extract, and a pinch of kosher salt, until smooth.
5. Let cool slightly before pouring over the chilled cheesecake.