Caramel Macadamia Cheesecake

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Oreo Crust

• 24 Oreo cookies, crushed into crumbs
• 6 tablespoons unsalted butter, melted

Salted Caramel Cheesecake Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup salted caramel sauce

Macadamia Nut Topping

• 1 cup chopped macadamia nuts
• 1/4 cup all-purpose flour
• 1/4 cup light brown sugar
• 4 tablespoons unsalted butter, melted

Instructions

1. Preheat your oven to 325°F.
2. Make the Oreo crust: Combine Oreo crumbs and melted butter in a bowl. Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside.
3. Make the cheesecake filling: In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until creamy. Beat in eggs and vanilla extract. Mix in the salted caramel sauce until well combined.
4. Pour the filling over the Oreo crust.
5. Make the macadamia nut topping: In a separate bowl, combine chopped macadamia nuts, flour, and brown sugar. Stir in melted butter until mixture is crumbly. Sprinkle the topping over the cheesecake.
6. Bake the cheesecake for 45-50 minutes or until the center is almost set. Remove from the oven and cool. Refrigerate for at least 4 hours, or overnight.