Sage, Cookies & Cream Cheesecake with Salted Caramel Topping

Ingredients:

• 10 oz Sage & Brown Butter Cookies
• 4 oz Unsalted Butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/2 cups Granulated Sugar
• 1 tsp Vanilla Extract
• 3 Large Eggs, room temperature
• 1/2 cup Heavy Cream
• 10 oz Crushed Oreo Cookies
• 1 cup Granulated Sugar
• 1/4 cup Water
• 1/2 cup Heavy Cream, room temperature
• 1/2 cup Unsalted Butter, room temperature
• 1 tsp Salt

Directions:

1. Preheat the oven to 350°F.
2. In a food processor, pulse Sage & Brown Butter Cookies until finely ground.
3. Transfer the cookie crumbs to a large bowl and mix in melted butter, until the mixture is evenly moistened.
4. Press the cookie mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes.
5. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract until light and fluffy. Add eggs one at a time, mixing well after each addition. Pour in heavy cream and mix until well combined.
6. Gently fold in the crushed Oreo cookies.
7. Pour the cheesecake filling on top of the partially baked crust, and smooth the top with a spatula.
8. Bake for an additional 50-60 minutes, or until the top of the cheesecake is set and lightly golden brown.
9. Remove from the oven, cool to room temperature, and then refrigerate for at least 2-3 hours before serving.
10. To make the Salted Caramel topping, combine granulated sugar and water in a medium saucepan over medium heat, stirring until the sugar dissolves.
11. Boil, without stirring, until the mixture turns a golden caramel color.
12. Remove from heat, and slowly whisk in heavy cream and room temperature butter.
13. Stir in salt and let cool to room temperature.
14. Pour the salted caramel topping over the chilled cheesecake and spread evenly.
15. Return the cheesecake to the refrigerator to chill until the caramel is set.
16. Serve and enjoy your Sage, Cookies & Cream Cheesecake with Salted Caramel Topping!