Salted Caramel Oreo Cheesecake with Whipped Cream Topping

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Ingredients:

• 24 Oreo cookies, crushed
• 6 tablespoons unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 3 large eggs
• 1/2 cup salted caramel sauce
• 1 1/2 cups heavy cream, whipped

Instructions:

1. Preheat your oven to 325°F.
2. In a bowl, mix the crushed Oreo cookies and melted butter until it resembles wet sand. Press the mixture onto the bottom of a 9-inch springform pan and bake for 10 minutes. Set aside to cool.
3. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
4. Add the sugar and vanilla extract, and continue mixing until well combined.
5. Add the eggs one at a time, mixing well after each addition.
6. Stir in the salted caramel sauce until fully incorporated.
7. Pour the cheesecake batter onto the cooled Oreo crust.
8. Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
9. Remove the cheesecake from the oven and allow it to cool to room temperature.
10. Refrigerate the cheesecake for at least 2 hours or preferably overnight.
11. When ready to serve, spread the whipped cream on top of the cheesecake.
12. Drizzle the remaining salted caramel sauce on top of the whipped cream.
13. Slice and enjoy!