Salted Caramel Espresso Cheesecake

Graham Cracker Base:

• 1 1/2 cups of Graham Cracker Crumbs
• 1/4 cup of Sugar
• 1/2 cup of Melted Butter

Salted Caramel Filling:

• 24 ounces of Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup of Sugar
• 3 Eggs
• 1/2 cup of Heavy Cream
• 1/4 cup of Salted Caramel Sauce

Kahlua & Espresso Topping:

• 1/2 cup of Heavy Cream
• 1/4 cup of Kahlua
• 1 Espresso Shot
• 1/4 cup of Sugar

Instructions:

1. Preheat the oven to 325°F.
2. In a mixing bowl, combine the Graham Cracker Crumbs, Sugar and Melted Butter. Mix well and press the mixture into a 9-inch springform pan. Set aside.
3. In a separate mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and Sugar until smooth.
4. Add the Eggs one at a time, beating well after each addition. Stir in the Heavy Cream and Salted Caramel Sauce.
5. Pour the mixture over the Graham Cracker base and smooth it out with a spatula.
6. Bake for 45-50 minutes or until the center is almost set. Remove from the oven and let it cool for 30 minutes. Refrigerate for at least 4 hours or overnight.
7. For the Kahlua & Espresso topping, heat the Heavy Cream in a saucepan and add the Sugar. Stir until the Sugar is dissolved.
8. Add the Kahlua and Espresso shot and bring to a boil. Reduce heat and simmer until the sauce has thickened. Let it cool for a few minutes before drizzling over the cheesecake.
9. Serve and enjoy!