Banana Nut Elderflower Cheesecake with Salted Caramel Topping

Ingredients:

• 1 1/2 cups crushed Banana Nut cookies
• 5 tablespoons unsalted butter, melted
• 3 (8oz) containers Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 3 large eggs
• 1/3 cup elderflower liqueur
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream
• 1/4 cup salted caramel sauce

Instructions:

1. Preheat oven to 350°F. Wrap the base of a 9-inch springform pan with aluminum foil and lightly grease the inside.
2. In a small bowl, mix together the crushed cookies and melted butter, then press the mixture firmly onto the bottom of the prepared pan.
3. Using an electric mixer, beat the cream cheese and sugar on medium speed until smooth, about 2 minutes.
4. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
5. Beat in the elderflower liqueur, vanilla extract, and heavy cream until well combined.
6. Pour the filling over the prepared crust and spread evenly.
7. Bake for 45-50 minutes, or until the edges of the cheesecake are set and the center is slightly jiggly.
8. Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 4 hours, or overnight.
9. When ready to serve, drizzle the salted caramel sauce over the top of the cheesecake.