Caramelized Vanilla Cheesecake with Shortbread Base

Ingredients:

• 8 oz shortbread cookies, crushed
• 5 tbsp unsalted butter, melted
• 32 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 1/2 cup caramel sauce, store-bought or homemade

Directions:

1. Preheat the oven to 350°F. Grease the bottom and sides of a 9-inch springform pan.
2. In a medium bowl, mix the crushed shortbread cookies and melted butter until fully combined. Press the mixture onto the bottom of the prepared pan.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Pour the cheesecake batter over the shortbread base and smooth the top with a spatula.
5. Bake for 45 to 50 minutes or until the edges of the cheesecake are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside for 30 minutes with the door propped open.
6. Remove the cheesecake from the oven and let it cool to room temperature on a wire rack. Chill the cheesecake in the fridge for at least 2 hours or overnight.
7. When ready to serve, drizzle the caramel sauce on top of the cheesecake.