1/2 cup store-bought or homemade caramel sauce, slightly salted
Berries & Cream topping:
1 cup heavy cream
1 tablespoon granulated sugar
1/2 teaspoon pure vanilla extract
1 cup mixed fresh berries (such as strawberries, raspberries, and blueberries)
Instructions:
Preheat oven to 350°F (180°C).
Make the shortbread crust: In a medium bowl, mix together the shortbread cookie crumbs and melted butter until combined. Press the mixture evenly into the bottom of a 9-inch (23-cm) springform pan. Bake for 8-10 minutes, or until lightly browned. Remove the pan from the oven and let cool while preparing the filling.
Make the salted caramel filling: In a large mixing bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy. Add the granulated sugar and beat until well combined. Add the eggs, one at a time, beating well after each addition. Add the sour cream, flour, vanilla extract, and salt, and beat until well combined. Fold in the slightly salted caramel sauce until evenly combined.
Pour the salted caramel filling over the cooled shortbread crust. Smooth out the top with a rubber spatula. Bake for 40-45 minutes, or until the cheesecake is set around the edges and slightly jiggly in the center. Remove the cheesecake from the oven and let cool to room temperature. Chill in the refrigerator for at least 3 hours or overnight.
Make the berries & cream topping: In a large mixing bowl, using an electric mixer, beat the heavy cream, granulated sugar, and vanilla extract until stiff peaks form. Top the chilled cheesecake with the whipped cream and mixed fresh berries.
Serve chilled. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
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