Rosemary & Olive Oil Cheesecake with Walnut Filling and Caramel Macchiato Topping

Ingredients:

• 2 cups crumbled Rosemary & Olive Oil crackers
• 1/2 cup unsalted butter, melted
• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1/2 cup granulated sugar
• 2 tsp vanilla extract
• 4 large eggs, room temperature
• 1 cup finely chopped walnuts
• 1/2 cup heavy cream
• 1/4 cup caramel sauce
• 1/4 cup brewed espresso

Instructions:

1. Preheat oven to 325°F.
2. In a food processor, pulse the Rosemary & Olive Oil crackers until finely ground. Add melted butter and pulse until combined.
3. Press mixture firmly onto the bottom of a 9-inch springform pan, and refrigerate the crust while preparing the filling.
4. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add sugar and vanilla extract and beat until creamy.
5. Beat in eggs, one at a time, until just combined.
6. Fold in the chopped walnuts.
7. Pour mixture on top of the chilled crust and smooth the top with a spatula.
8. Bake for 60-70 minutes, or until the cheesecake is set but still slightly jiggly in the center. Turn off the heat and leave the cheesecake in the oven with the door slightly ajar for 30 minutes.
9. Remove from oven and let cool completely on a wire rack.
10. Meanwhile, in a small saucepan, heat the caramel sauce, heavy cream, and brewed espresso over medium heat until the sauce is thickened and shiny, about 5 minutes.
11. Pour the caramel macchiato topping onto the cooled cheesecake and spread evenly.
12. Refrigerate the cheesecake for at least 4 hours, or preferably overnight.
13. When ready to serve, remove the cheesecake from the pan and slice into 12 pieces.