The Marble Dream Cheesecake

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Black & White Cookie Base

• 6 Black & White cookies, crushed into fine crumbs
• 1/4 cup unsalted butter, melted

Vanilla Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup granulated sugar
• 2 eggs
• 1 tsp vanilla extract

Salted Caramel Topping

• 1/2 cup granulated sugar
• 1/4 cup water
• 1/2 cup heavy cream
• 1/4 tsp salt

Instructions

1. Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
2. In a bowl, mix the crushed Black & White cookies with melted butter. Press the mixture firmly into the bottom of the prepared pan to form the crust.
3. In a separate bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese with sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. Pour the cream cheese mixture over the cookie crust in the pan, spreading it out evenly.
5. Bake in the preheated oven for 40-45 minutes or until the center is set. Remove from the oven and let it cool completely.
6. In a saucepan, combine the granulated sugar and water for the salted caramel topping. Cook over medium heat, stirring constantly, until the sugar dissolves and turns amber in color.
7. Remove the saucepan from the heat and slowly add the heavy cream, stirring vigorously. Be careful as it might bubble up.
8. Return the saucepan to low heat, add the salt, and continue stirring until the caramel is smooth and creamy. Remove from heat.
9. Pour the salted caramel topping over the cooled cheesecake, spreading it out evenly.
10. Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set.
11. Serve chilled and enjoy!