Caramel Shortbread Cheesecake

Ingredients:

• 7 oz shortbread cookies, crushed
• 3 oz unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup caramel sauce, plus more for topping

Directions:

1. In a medium bowl, mix the crushed shortbread and melted butter together. Press the mixture into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
2. Preheat the oven to 350°F.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add in the sugar and beat until creamy. Mix in the eggs one at a time, then stir in the vanilla extract and caramel sauce.
4. Pour the filling over the chilled shortbread crust, smoothing it with a spatula.
5. Bake for 45-50 minutes or until the cheesecake is set but still slightly jiggly in the center.
6. Allow the cheesecake to cool to room temperature, then transfer to the refrigerator and chill for at least 2 hours or preferably overnight.
7. Before serving, drizzle additional caramel sauce over the top of the cheesecake. Cut into slices and enjoy!