Oreo Salted Caramel Cheesecake with Caramel Macchiato Topping

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Ingredients:

• 24 Oreo cookies, crushed into crumbs
• 6 tablespoons unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 1/2 cup salted caramel sauce
• 1/4 cup heavy cream
• 1/4 cup caramel sauce
• 1/4 cup brewed espresso or strongly brewed coffee, cooled

Instructions:

1. Preheat your oven to 350°F. Grease a 9-inch springform pan with butter.
2. In a bowl, combine the Oreo cookie crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan.
3. In a mixing bowl, beat the cream cheese, sugar and vanilla extract until smooth and creamy. Add the eggs, one at a time, beating well after each addition.
4. Stir in the salted caramel sauce and heavy cream until well combined.
5. Pour the mixture over the prepared crust and smooth out the top with a spatula.
6. Bake for about 45 minutes or until the cheesecake is set around the edges and slightly jiggly in the center.
7. Allow the cheesecake to cool completely in the pan. Refrigerate for at least 4 hours or overnight.
8. When ready to serve, prepare the topping. In a bowl, mix together the caramel sauce, brewed espresso or coffee. Drizzle over the cheesecake and add Oreo crumbs for decoration.
9. Serve and enjoy your delicious Oreo Salted Caramel Cheesecake with Caramel Macchiato Topping!