Cheesecake with Passion Fruit and Caramel Sauce

Ingredients:

• 9 ounces Graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 3 containers (24 ounces) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 and 1/4 cups granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup passion fruit puree
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 1/4 cup water
• 2 tablespoons unsalted butter

Instructions:

1. Preheat oven to 325°F. Grease a 9-inch springform pan.
2. Combine Graham cracker crumbs and melted butter in a bowl. Press mixture onto the bottom of the prepared pan.
3. Using a stand mixer, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add granulated sugar and beat until well combined.
4. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
5. Pour cheesecake batter onto the crust and smooth out the top with an offset spatula.
6. Bake for 50-60 minutes or until the cheesecake is set. Turn off the oven and let the cheesecake cool in the oven for 30 minutes with the door ajar.
7. Refrigerate the cheesecake overnight.
8. In a saucepan, combine passion fruit puree, heavy cream, granulated sugar, water, and 2 tablespoons unsalted butter. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
9. Drizzle caramel sauce over the cheesecake slices and serve.