Black and White Cheesecake with Caramel Sauce

Ingredients:

• 10 Black & White cookies, crushed
• 1/4 cup unsalted butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1/2 cup heavy cream
• 1 cup caramel sauce

Instructions:

1. Preheat oven to 350°F (180°C).
2. Mix the crushed cookies and melted butter in a bowl until combined. Press the mixture onto the bottom of a 9-inch springform pan and chill in the fridge for 10 minutes.
3. In a large mixing bowl, beat the cream cheese until smooth. Add the sugar and vanilla extract and mix until combined.
4. Add the eggs, one at a time, mixing well after each addition. Stir in the heavy cream.
5. Pour the cream cheese mixture onto the chilled crust and smooth the top.
6. Bake for 60 to 70 minutes or until the edges are firm and the center is slightly jiggly.
7. Let cool completely before removing from the pan. Refrigerate for at least 4 hours or overnight.
8. Warm the caramel sauce in a microwave-safe bowl for 15 seconds or until slightly runny. Drizzle over the top of the cheesecake.