Blueberry Caramel Macchiato Cheesecake

Ingredients:

• 2 cups Vanilla Wafer crumbs
• ½ cup unsalted butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 tsp pure vanilla extract
• 4 large eggs
• 1 cup blueberry filling
• 1 cup caramel sauce
• 1 tbsp instant coffee

Instructions:

1. Preheat the oven to 325°F.
2. In a bowl, mix the Vanilla Wafer crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set it aside to cool.
3. In a mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract until smooth.
4. Add eggs one at a time until well blended.
5. Pour the cheesecake mixture over the cooled crust and bake for 60 minutes, or until the cheesecake is set and slightly golden.
6. Let it cool in the oven with the door open for 10 minutes, then remove it and set aside to cool at room temperature for 15 minutes. Refrigerate for at least 3 hours.
7. In a small saucepan, mix the caramel sauce and instant coffee over low heat until well combined and the coffee has dissolved. Let it cool for a few minutes.
8. Spread the blueberry filling over the top of the chilled cheesecake and drizzle the caramel macchiato sauce over it.
9. Slice and serve.