Salted Caramel Oreo Cheesecake

Ingredients:

• 24 Oreos
• 5 tablespoons unsalted margarine, melted
• 3 containers (24 ounces) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature
• 1/2 cup salted caramel sauce
• 1 cup heavy cream
• 1 tablespoon powdered sugar
• 1/2 teaspoon vanilla extract
• 1 can cherry pie filling

Directions:

1. Preheat your oven to 325°F (165°C).
2. In a food processor, crush the Oreos until they resemble fine crumbs. Add the melted margarine and pulse until everything is combined.
3. Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Set aside.
4. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until light and fluffy for about 2 minutes.
5. Add the vanilla extract and the eggs, one at a time, mixing well after each addition.
6. Pour the cheesecake batter over the prepared crust and smooth the top. Drizzle the salted caramel sauce over the top of the batter and swirl gently with a knife.
7. Bake the cheesecake for 50-60 minutes or until the edges are set and the center is slightly jiggly.
8. Turn off the oven and let the cheesecake sit in the oven for 15 minutes.
9. Transfer the cheesecake to a wire rack and let it cool to room temperature. Refrigerate the cheesecake for at least 2 hours or overnight.
10. When you are ready to serve, make the whipped cream. In a medium bowl, using an electric mixer, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
11. Top the cheesecake with the whipped cream and spoon the cherry pie filling over the top. Serve and enjoy!