Cookies & Cream Cheesecake with Shortbread Crust and Caramel Sauce Topping

Ingredients:

• 1 1/2 cups shortbread cookies, crushed
• 1/2 cup unsalted butter, melted
• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese (24 oz total), softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs, room temperature
• 1/2 cup crushed chocolate sandwich cookies (such as Oreos)
• 1/4 cup caramel sauce (homemade or store-bought)

Instructions:

1. Preheat the oven to 350°F.
2. In a medium bowl, mix together the shortbread cookie crumbs and melted butter until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool.
4. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, granulated sugar, and vanilla extract until smooth.
5. Add the eggs one at a time, mixing well after each addition.
6. Stir in the crushed chocolate sandwich cookies.
7. Pour the cheesecake mixture over the cooled crust and spread it evenly.
8. Bake for 40-45 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for about 1 hour.
9. Remove the cheesecake from the oven and let it cool to room temperature. Then, chill it in the refrigerator for at least 4 hours or overnight.
10. Prior to serving, drizzle the caramel sauce over the top of the cheesecake.

Enjoy your delicious Cookies & Cream Cheesecake with Shortbread Crust and Caramel Sauce Topping!