Caramel Drizzle Cheesecake

Graham Cracker Base:

• 2 cups Graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Plain Filling:

• 32 ounces Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 1/4 cups granulated sugar
• 3/4 cup sour cream, at room temperature
• 4 large eggs, at room temperature
• 1 teaspoon vanilla extract

Salted Caramel Topping:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cut into pieces
• 1/2 cup heavy cream, at room temperature
• 1/2 teaspoon sea salt

Instructions:

1. Preheat the oven to 350°F.
2. In a medium bowl, combine the Graham cracker crumbs, 1/4 cup of sugar, and melted butter. Press the mixture onto the bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
3. In a large bowl, beat the cream cheese until smooth. Add in the sugar and sour cream, and beat until well combined.
4. Add in the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract.
5. Pour the cheesecake filling into the cooled crust, and smooth the top with a spatula.
6. Bake for 45-50 minutes, or until the cheesecake is set but still slightly jiggly in the center. Turn off the oven, and crack the oven door open slightly. Let the cheesecake cool in the oven for 30 minutes.
7. Remove the cheesecake from the oven and let cool to room temperature. Refrigerate for at least 4 hours or overnight.
8. For the caramel topping, heat the sugar in a medium saucepan over medium heat. Stir constantly until the sugar has melted and turned golden brown.
9. Add in the butter and whisk until melted and fully incorporated.
10. Slowly pour in the heavy cream while whisking continuously. The mixture will bubble up and thicken.
11. Remove from the heat and stir in the salt.
12. Pour the caramel over the chilled cheesecake and smooth out with a spatula.
13. Refrigerate for an additional 10-15 minutes to let the caramel set.
14. Serve chilled and enjoy!