Black & White Salted Caramel Cheesecake with Caramel Macchiato Topping

Ingredients:

• 1 package Black & White cookies (about 10 oz)
• 6 tbsp unsalted butter, melted
• 4 containers Norman's Kosher Cholov Yisroel Cream Cheese (32 oz total), room temperature
• 1 cup granulated sugar
• 4 large eggs
• 1/2 cup sour cream
• 1/2 cup salted caramel sauce, plus more for topping
• 1/4 cup all-purpose flour
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup caramel macchiato syrup, for topping

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan.
2. Pulse the Black & White cookies in a food processor until they are finely ground.
3. Add the melted butter and pulse until the mixture is combined.
4. Press the mixture into the bottom of the prepared pan and bake for 10 minutes. Let cool.
5. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
6. Add the sugar and beat until light and fluffy, about 2 minutes.
7. Beat in the eggs, one at a time, scraping down the bowl as needed.
8. Beat in the sour cream, salted caramel sauce, flour, vanilla extract, and salt until well combined.
9. Pour the filling over the cooled crust and smooth the top with a spatula.
10. Bake the cheesecake for 50-55 minutes, or until the edges are set and the center is slightly jiggly.
11. Turn off the oven and let the cheesecake cool inside for 30 minutes. Then, transfer the cheesecake to a wire rack to cool completely.
12. Once the cheesecake is cooled, spread additional salted caramel sauce on top of the cheesecake.
13. Drizzle caramel macchiato syrup over the cheesecake right before serving.