Oreo Olive Oil & Lemon Cheesecake with Caramel Sauce

Ingredients:

• 24 Oreo cookies, crushed
• 6 tablespoons unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• 1 tablespoon grated lemon zest
• 1/4 cup olive oil
• 1 teaspoon vanilla extract
• 4 large eggs, at room temperature
• 1/2 cup caramel sauce, cooled

Instructions:

1. Preheat the oven to 325°F and grease a 9-inch springform pan.
2. In a bowl, mix the crushed Oreos and melted butter until combined. Press the mixture onto the bottom of the prepared pan and refrigerate while preparing the filling.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add in the sugar, flour, lemon zest, olive oil, and vanilla extract. Beat until fully combined.
4. Add in the eggs, one at a time, and beat on low speed until just combined.
5. Pour the cheesecake batter into the prepared crust. Bake for 45-50 minutes or until the edges are set and the center still has a slight jiggle.
6. Let the cheesecake cool to room temperature before refrigerating for at least 4 hours, or overnight, to set completely.
7. Once the cheesecake is set, drizzle the caramel sauce over the top. Serve chilled.