Caramel Swirl Cheesecake

Ingredients:

• 1 1/2 cups shortbread cookie crumbs
• 1/4 cup unsalted butter, melted
• 2 containers (8 oz each) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup caramel sauce
• 1 cup heavy cream
• 2 tablespoons powdered sugar

Directions:

1. Preheat oven to 350°F. Combine shortbread cookie crumbs and melted butter in a bowl and mix well.
2. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Bake for 10 minutes and set aside to cool.
3. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until smooth.
4. Add eggs one at a time, mixing well after each addition. Then add vanilla extract and mix well.
5. Pour the cheesecake batter into the prepared crust. Drop spoonfuls of caramel sauce on top of the batter and use a butter knife to swirl the caramel into the batter.
6. Bake the cheesecake for 40-45 minutes, or until the center is almost set. Let cool in the pan on a wire rack for 10 minutes.
7. In a separate bowl, beat heavy cream and powdered sugar until stiff peaks form. Then spread the whipped cream over the top of the cooled cheesecake.
8. Chill the cheesecake in the refrigerator for at least 4 hours before serving. Enjoy!