Caramel Macchiato Blueberry Bliss Cheesecake

this image was generated using AI technology

Oreo Base:

• 12 Oreo cookies, crushed
• 3 tablespoons unsalted butter, melted

Blueberry Filling:

• 2 cups fresh blueberries
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice

Cheesecake Filling:

• 3 containers (24 ounces total) Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract

Caramel Macchiato Topping:

• 1/2 cup caramel sauce
• 1/2 cup strong brewed coffee
• 1/4 cup heavy cream

Instructions:

1. Preheat the oven to 325°F (162°C).
2. In a mixing bowl, combine the crushed Oreo cookies and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Set aside.
3. In a saucepan, combine the blueberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring occasionally, until the mixture thickens and the blueberries burst, about 5-7 minutes. Remove from heat and let cool slightly.
4. In a separate mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Pour half of the cheesecake filling over the Oreo crust. Spoon the cooled blueberry filling evenly over the cheesecake layer. Pour the remaining cheesecake filling on top.
6. Bake for 55-60 minutes or until the center is set and the top is lightly golden. Remove from the oven and let cool in the pan for 10 minutes, then remove the sides of the springform pan and let the cheesecake cool completely.
7. In a small saucepan, heat the caramel sauce, brewed coffee, and heavy cream over medium heat until warm and well combined. Let the caramel macchiato topping cool slightly.
8. Drizzle the caramel macchiato topping over the cooled cheesecake.
9. Refrigerate the cheesecake for at least 4 hours or overnight before serving.
10. Slice and enjoy this delicious Caramel Macchiato Blueberry Bliss Cheesecake!