Black & White Cookies & Cream Cheesecake with Caramel Macchiato Topping

Ingredients:

• 12 Black & White Cookies, crushed into crumbs
• 4 tablespoons unsalted butter, melted
• 16 oz. Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 2 large eggs
• 1 cup heavy cream
• 10 Oreo Cookies, crushed into crumbs
• 1 teaspoon instant coffee granules, dissolved in 1 tablespoon of hot water
• 1/2 cup caramel sauce

Instructions:

1. Preheat oven to 325°F.
2. In a medium bowl, combine the cookie crumbs and melted butter until well mixed. Press the mixture into the bottom of a 9-inch springform pan.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract until smooth. Add the eggs one at a time, mixing well after each addition. Fold in the heavy cream until just blended.
4. Gently fold in the Oreo cookie crumbs.
5. Pour the cheesecake mixture into the prepared crust.
6. Bake for 50-55 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack open the door, and let the cheesecake cool for 30 minutes.
7. Chill the cheesecake in the refrigerator for at least 3 hours, or until completely set.
8. In a small saucepan, heat the caramel sauce over low heat until warm.
9. Drizzle the caramel sauce over the chilled cheesecake.
10. Mix the dissolved coffee granules into the remaining caramel sauce.
11. Drizzle the caramel macchiato sauce over the cheesecake, using a piping bag or a spoon.
12. Slice and serve.