Caramel Vanilla Cheesecake Recipe

Ingredients:

• 2 cups vanilla wafer crumbs
• 1/2 cup unsalted butter, melted
• 3 containers (8 oz each) Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 2 tsp pure vanilla extract
• 4 large eggs, at room temperature
• 1 cup caramel sauce

Instructions:

1. Preheat the oven to 325°F.
2. Mix vanilla wafer crumbs and melted butter. Press mixture onto the bottom of a 9-inch springform pan.
3. In a large mixing bowl, beat the cream cheese and sugar on medium speed until smooth, scraping down the sides of the bowl as necessary.
4. Add vanilla extract and eggs, one at a time. Beat on low speed until just combined after each addition.
5. Pour the filling into the pan over the crust.
6. Bake for 50 minutes or until the edges are set and the center of the cheesecake is slightly jiggly.
7. Take the cheesecake out of the oven and let it cool completely at room temperature.
8. Refrigerate for at least 3 hours or overnight.
9. Heat the caramel sauce in the microwave or on the stove. Pour over the cheesecake before serving.