Cookies n Cream Cheesecake with Salted Caramel Topping

Ingredients:

• Oreo Cookies (25 cookies)
• 4 tbsp unsalted butter, melted
• 24 oz containers Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 2 tsp pure vanilla extract
• 4 large eggs, room temperature
• 1/2 cup heavy cream
• 1/2 cup of Salted Caramel

Instructions:

1. Preheat oven to 325 F. Wrap a 9-inch springform pan with aluminum foil and grease the bottom and sides.
2. In a food processor, pulse Oreo cookies until they become fine crumbs. Add melted butter and pulse to combine. Press mixture into the bottom of the prepared pan. Bake the crust for 10 minutes and allow to cool completely.
3. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy for 3 minutes. Add sugar and vanilla and beat until combined.
4. Add eggs, one at a time, beating until just blended. Stir in heavy cream. Pour filling onto the cooled crust.
5. Bake for 50 to 55 minutes, or until the edges are set, but the center still slightly jiggles.
6. Remove from the oven and run a thin-blade knife around the inside of the pan to loosen the cheesecake. Let it cool for 30 minutes, then remove the sides of the pan and let it cool for another hour in the fridge.
7. Once the cheesecake is chilled, pour salted caramel on top and spread it evenly over it.
8. Serve and enjoy the delicious Cookies n Cream Cheesecake with Salted Caramel Topping!