Olive & Cream: A Cookies & Cream Cheesecake with Salted Caramel Topping

Ingredients

• 2 cups of Olive Oil & Sea Salt-flavored Cookie crumbs
• 1/2 cup of unsalted butter, melted
• 3 containers (24 oz) of Norman's Kosher Cholov Yisroel Cream Cheese,
• 1 cup of granulated sugar
• 1 teaspoon of vanilla extract
• 3 large eggs
• 10 Oreo cookies, crushed
• 1/2 cup of heavy cream
• 1/2 cup of granulated sugar
• 2 tablespoons of unsalted butter
• 1/4 teaspoon of sea salt

Directions

1. Preheat the oven to 350°F. Grease bottom and sides of 9-inch springform pan.
2. In a bowl, mix together cookie crumbs and melted butter.
3. Press the mixture firmly onto the bottom and up the sides of the pan to form a crust.
4. Bake for 10 minutes. Let cool completely on a wire rack.
5. In a mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese on medium speed until smooth.
6. Add sugar and beat until fluffy. Add vanilla extract and eggs, one at a time, mixing until just blended.
7. Gently fold in the crushed Oreo cookies with a spatula.
8. Pour the cheesecake filling over the crust and spread it evenly.
9. Bake for 45-50 minutes or until center is almost set.
10. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
11. In a saucepan, heat heavy cream, sugar, butter, and sea salt over medium heat, stirring until sugar is dissolved.
12. Bring to a boil for 2-3 minutes, or until the mixture thickens and becomes a deep amber color.
13. Remove from heat and let it cool for 5 minutes before pouring onto the chilled cheesecake.
14. Refrigerate for 30 minutes or until the topping sets.
15. Serve chilled and enjoy!