Banana Pudding Cheesecake with Salted Caramel Filling and Caramel Sauce Topping

Ingredients:

• 1 1/2 cups vanilla wafer crumbs
• 1/3 cup unsalted butter, melted
• 4 bananas, mashed
• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream
• 1/4 cup caramel sauce
• 1/2 teaspoon flaky sea salt

Instructions:

1. Preheat the oven to 325°F.
2. In a bowl, mix together the vanilla wafer crumbs and melted butter.
3. Press the mixture onto the bottom of a 9-inch springform pan and bake for 10 minutes. Set aside to cool.
4. In a mixing bowl, combine the mashed bananas and Norman's Kosher Cholov Yisroel Cream Cheese. Beat on medium speed until well combined and smooth.
5. Gradually add in the granulated sugar and mix until combined.
6. Add in the eggs, one at a time, beating well after each addition.
7. Stir in the vanilla extract and heavy cream.
8. Pour the cheesecake filling onto the cooled crust and bake for 50-60 minutes or until the edges are set but the center is slightly jiggly.
9. Remove from the oven and let cool for 10 minutes.
10. In a small saucepan, heat the caramel sauce over medium heat until it starts to bubble. Remove from heat and stir in the flaky sea salt.
11. Drizzle the salted caramel sauce over the cooled cheesecake and refrigerate for at least 2 hours or overnight to set.
12. Serve and enjoy!