Caramel Fudge Cheesecake

Graham Cracker Base

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup melted butter

Salted Caramel Filling

• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese (24 oz total)
• 1 1/4 cups sugar
• 1 tsp vanilla extract
• 3 eggs
• 1/2 cup caramel sauce
• 1/2 tsp sea salt

Hot Fudge Topping

• 1/2 cup heavy cream
• 1/2 cup chocolate chips
• 2 tbsp butter

Instructions:

1. Preheat oven to 350°F (180°C).
2. Mix graham cracker crumbs, sugar and melted butter in a bowl.
3. Press mixture into the bottom of a 9-inch (23 cm) springform pan, and bake for 10 minutes. Set aside to cool while preparing the filling.
4. In a large bowl, beat the cream cheese until smooth and creamy.
5. Add sugar and vanilla extract and beat until creamy.
6. Add eggs, one at a time, mixing well after each addition.
7. Stir in caramel sauce and sea salt.
8. Pour the filling onto the cooled crust, and smooth the top with a spatula.
9. Bake for 45-50 minutes, or until the cheesecake is set and doesn't jiggle in the center.
10. Remove from oven and allow to cool to room temperature, then chill in the fridge for at least 2 hours or overnight.
11. In a small saucepan, heat the heavy cream until it just starts to boil.
12. Add chocolate chips and butter, and stir until well combined and smooth.
13. Pour over the chilled cheesecake and smooth the top.
14. Chill for another 30 minutes before serving.