Champagne Raspberry Bliss Cheesecake Recipe

Oreo Base Ingredients:

• 24 Oreo cookies, finely crushed
• 5 tablespoons unsalted butter, melted

Filling Ingredients:

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 1 tablespoon vanilla extract
• 3 large eggs
• 1/4 cup champagne
• 1/2 cup raspberry jam

Caramel Sauce Topping Ingredients:

• 1/2 cup brown sugar, packed
• 1/4 cup unsalted butter
• 1/4 cup heavy cream
• 1/2 teaspoon salt

Instructions:

1. Preheat oven to 325°F. Grease a 9-inch springform pan.
2. In a medium bowl, combine Oreo cookie crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan.
3. In a large mixing bowl, beat the softened cream cheese with an electric mixer until fluffy.
4. Add sugar and vanilla extract to the mixing bowl, and beat until well combined. Scrape down the sides of the bowl as necessary.
5. Add eggs to the mixing bowl one at a time, beating well after each addition.
6. Stir in champagne and raspberry jam until well combined.
7. Pour the filling over the crust in the prepared pan.
8. Bake for 45-50 minutes or until center is almost set.
9. Remove from oven and run a knife around the edges of the pan to release the cheesecake. Cool on a wire rack.
10. While the cheesecake is cooling, prepare the caramel sauce. In a medium saucepan, combine brown sugar, butter, heavy cream, and salt. Cook over medium heat until mixture comes to a boil, stirring constantly. Reduce heat and simmer for 2-3 minutes or until sauce has thickened.
11. Drizzle the caramel sauce over the cooled cheesecake.
12. Refrigerate for at least 2 hours before serving.