Salted Caramel Mocha Cheesecake

Oreo Base

• 24 Oreo cookies, crushed into fine crumbs
• 4 tablespoons unsalted butter, melted

Salted Caramel Filling

• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup salted caramel sauce

Mocha Latte Topping

• 1/2 cup heavy cream
• 1/4 cup milk
• 2 tablespoons instant coffee granules
• 1/4 cup granulated sugar
• 3 ounces bittersweet chocolate, chopped

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
2. In a mixing bowl, combine Oreo crumbs with melted butter. Mix until evenly combined.
3. Press the mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes. Remove from the oven and let cool completely.
4. In a large mixing bowl, beat cream cheese with an electric mixer until smooth and creamy. Gradually add sugar and continue beating until well combined.
5. Add eggs, one at a time, mixing well after each addition. Add vanilla extract and salted caramel sauce, mix until just combined.
6. Pour the mixture over the cooled Oreo crust and bake for 40-45 minutes, or until the edges are set but the center still jiggles slightly when shaken.
7. Let cool to room temperature, then refrigerate for at least 4 hours, or overnight.
8. Before serving, make the mocha latte topping. In a medium saucepan, combine heavy cream, milk, instant coffee granules, and sugar. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture is hot but not boiling. Remove from heat and add chopped chocolate. Stir until chocolate is melted and the mixture is smooth.
9. Pour the mocha latte topping over the chilled cheesecake and spread evenly. Let it set for a few minutes before slicing and serving.