Balsamic & Strawberry Cheesecake with Oreo Base and Salted Caramel Topping

Ingredients:

• 25 Oreo Cookies, crushed (about 2 cups)
• 6 tablespoons unsalted butter, melted
• 16 oz. Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 3/4 cup granulated sugar
• 3 large eggs
• 1/2 teaspoon pure vanilla extract
• 1/4 cup balsamic vinegar
• 1 1/2 cups fresh strawberries, hulled and quartered
• 1/4 cup water
• 1/2 cup granulated sugar
• 1/2 cup heavy cream
• 1/2 teaspoon flaky sea salt

Instructions:

1. Preheat oven to 350°F.
2. In a medium bowl, mix together crushed Oreos and melted butter. Press mixture into bottom of a 9-inch springform pan.
3. Bake crust for 10 minutes, then remove from oven and set aside to cool.
4. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until smooth. Add eggs, one at a time, beating well after each addition. Mix in vanilla extract. Pour mixture over cooled crust.
5. Bake cheesecake for 40-45 minutes or until set. Let cool completely before topping.
6. In a small saucepan, bring balsamic vinegar to a simmer and cook until reduced by half. Add strawberries and water, and cook until strawberries are softened. Add sugar and cook until dissolved. Let cool slightly, then puree mixture in a blender until smooth. Pour mixture over cooled cheesecake.
7. In a separate saucepan, heat heavy cream over low heat until just simmering. Remove from heat and stir in salt. Let caramel cool for a few minutes, then drizzle over cheesecake. Serve cheesecake chilled.