Black & White Salted Caramel Cheesecake with Roasted Red Pepper & Feta Topping

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Ingredients:

• 2 cups Black & White cookie crumbs
• 6 tablespoons unsalted butter, melted
• 2 cups granulated sugar, divided
• 1/2 cup heavy cream
• 1 teaspoon kosher salt, divided
• 32 ounces Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 4 large eggs, at room temperature
• 1/2 cup roasted red peppers, diced
• 1/2 cup crumbled feta cheese

Instructions:

1. Preheat the oven to 325°F. Grease a 9-inch springform pan.
2. In a medium bowl, mix together cookie crumbs, melted butter, and 1/2 cup sugar until well combined. Press mixture into the bottom of the prepared pan.
3. Bake crust for 10 minutes. Remove from oven and let cool while preparing the filling.
4. In a small saucepan, cook remaining 1 1/2 cups sugar over medium heat until it melts and turns deep amber in color. Remove from heat and carefully whisk in heavy cream and 1/2 teaspoon salt until smooth. Set aside to cool.
5. Using an electric mixer, beat cream cheese on medium speed until light and fluffy. Gradually add cooled caramel sauce, mixing until just combined. Add eggs one at a time, mixing well after each addition.
6. Pour filling over the cooled crust. Bake in preheated oven for 45-50 minutes, or until the center is almost set. Let cool completely on a wire rack.
7. In a small bowl, combine roasted red peppers, feta cheese, and remaining 1/2 teaspoon salt.
8. Spread the red pepper and feta mixture on top of the cooled cheesecake.
9. Refrigerate for at least 2 hours or overnight before serving.