Thyme & Lemon Salted Caramel Cheesecake with Caramel Macchiato Topping

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Ingredients:

• 1 1/2 cups Thyme & Lemon biscuit crumbs
• 6 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar
• pinch of sea salt
• 2 containers (16 oz total) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup salted caramel sauce
• 1 tablespoon cornstarch
• 1/2 cup heavy cream, whipped to stiff peaks
• 1/2 cup Caramel Macchiato sauce

Directions:

1. Preheat your oven to 325°F. Grease a 9-inch springform cake tin.
2. In a medium bowl mix together Thyme & Lemon biscuit crumbs, melted butter, 1/4 cup granulated sugar, and a pinch of sea salt. Press the mixture into the bottom of the prepared cake tin. Place in the oven and bake for 10 minutes. Remove from the oven and set aside to cool while you make the filling.
3. In a large bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer until smooth and creamy. Add 1 cup granulated sugar and beat until well combined. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a medium bowl, mix together salted caramel sauce and cornstarch. Add this mixture to the cheesecake filling and beat on low speed until well combined.
5. Pour the cheesecake filling into the prepared cake tin, over the cooled biscuit base. Smooth out the surface of the cheesecake with a spatula. Bake for 45-50 minutes or until the center is just set.
6. Remove from the oven and transfer to a cooling rack. Allow to cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
7. Before serving, remove the cheesecake from the tin and place on a serving plate. Top with whipped cream and drizzle with Caramel Macchiato sauce.