Black & White Cookie Cheesecake with Salted Caramel Filling and Topping

Ingredients:

• 7 oz Black & White cookies, crushed into crumbs
• 3 oz unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs, at room temperature
• 1/2 cup salted caramel sauce, plus extra for topping
• 1/4 tsp sea salt

Instructions:

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
2. In a bowl, mix together the cookie crumbs and melted butter. Press the mixture into the bottom of the prepared pan and bake for 10 minutes. Remove from the oven and let cool while preparing the filling.
3. In a large bowl, beat the cream cheese until light and fluffy, about 2 minutes. Add the sugar and vanilla, and beat until well combined, about 1 minute.
4. Add the eggs, one at a time, beating well after each addition. Stir in the salted caramel sauce and sea salt until well combined.
5. Pour the filling over the cookie crust, and smooth the top with a spatula. Bake for 50-55 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake in the oven for 10 minutes with the door cracked open.
6. Remove the cheesecake from the oven and let it cool completely. Chill in the refrigerator for at least 4 hours or overnight.
7. When ready to serve, remove the cheesecake from the springform pan and transfer it to a serving plate. Drizzle with additional salted caramel sauce and serve.