Minty Caramel Cheesecake

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Oreo Crust

• 24 Oreo cookies
• 4 tablespoons unsalted butter, melted

Mint Chocolate Chip Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 4 large eggs
• 1 cup heavy cream
• 1/2 teaspoon peppermint extract
• 1 cup mini chocolate chips

Caramel Sauce Topping

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cut into pieces
• 1/2 cup heavy cream
• 1/4 teaspoon salt

Directions

1. Preheat the oven to 350°F (180°C).
2. For the crust: In a food processor, pulse the Oreo cookies until finely ground. Add the melted butter and pulse until evenly moistened. Press into the bottom and up the sides of a 9-inch springform pan. Bake for 10 minutes, then let cool.
3. For the filling: In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer until smooth. Add the sugar and cornstarch and beat until well combined. Add the eggs one at a time, beating well after each addition. Beat in the heavy cream and peppermint extract. Stir in the chocolate chips. Pour into the cooled crust.
4. Bake for 55 to 60 minutes, until the edges are set and the center is slightly jiggly. Turn off the heat and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Remove from the oven and let cool completely on a wire rack. Refrigerate for at least 2 hours.
5. For the caramel sauce: In a heavy-bottomed saucepan, heat the granulated sugar over medium heat, stirring constantly with a heatproof spatula, until melted and golden brown. Add the butter and stir until melted. Remove from the heat and slowly whisk in the heavy cream. Be careful, as the mixture may bubble up. Stir in the salt.
6. Drizzle the caramel sauce over the cheesecake and serve.