Acai Caramel Macchiato Cheesecake

Acai Berry Base

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 6 tablespoons unsalted butter, melted
• 2 tablespoons Acai Berry powder

Salted Caramel Filling

• 24oz. Norman's Kosher Cholov Yisroel Cream Cheese, softened at room temperature
• 1 cup sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup salted caramel sauce, plus extra for drizzling

Caramel Macchiato Topping

• 1 cup heavy cream
• 1/2 cup caramel sauce
• 1 tablespoon instant coffee granules

Directions

1. Preheat the oven to 350°F (180°C).
2. In a mixing bowl, combine the graham cracker crumbs, sugar, melted butter, and acai powder. Mix until well combined.
3. Press the mixture firmly onto the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside.
4. Reduce the oven temperature to 325°F (160°C).
5. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
6. Add the eggs one at a time, beating well after each addition.
7. Stir in the vanilla extract and salted caramel sauce until well combined.
8. Pour the mixture over the crust and smooth the top with a spatula.
9. Bake for 50-55 minutes or until the sides are firm and the center is slightly jiggly.
10. Let the cheesecake cool at room temperature for 30 minutes before transferring to the refrigerator.
11. Refrigerate for at least 4 hours or preferably overnight.
12. In a small saucepan over medium heat, warm the heavy cream, caramel sauce, and instant coffee granules until well combined.
13. Let the mixture cool to room temperature before pouring over the cheesecake and smoothing with a spatula.
14. Drizzle with extra salted caramel sauce and serve chilled.