Caramel Cheesecake with Reese's, Oreos

Caramel Cheesecake with Reese's, Oreos, and Caramel Drizzle

Ingredients:

• For the Crust:

• 1 1/2 cups Oreo cookie crumbs (about 18 Oreo cookies, crushed)
• 1/4 cup unsalted butter, melted

• For the Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup sour cream
• 1/2 cup heavy cream
• 2 tablespoons all-purpose flour
• 1/4 cup caramel sauce (for flavoring)
• 1/4 cup caramel sauce (for drizzling)

• For the Toppings:

• 3-4 Reese's Peanut Butter Cups, chopped
• 1/4 cup crushed Oreos (for topping)
• 1/4 cup mini chocolate chips (optional)
• 1/4 cup caramel sauce (for drizzling)

Instructions:

1. Prepare the Crust:

         Preheat your oven to 325°F (163°C). Grease and line a 9-inch springform pan with parchment paper.

        In a medium bowl, combine the Oreo cookie crumbs and melted butter. Stir until all the crumbs are coated with butter.

        Press the mixture into the bottom of the springform pan, creating an even crust.

        Bake for 8-10 minutes, then remove from the oven and let it cool while you prepare the filling.

Prepare the Cheesecake Filling:

        In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.

        Add the sugar and vanilla extract and beat until combined.

         Add the eggs one at a time, mixing well after each addition.

      Mix in the sour cream, heavy cream, and flour until smooth and well combined.

        Add the caramel sauce and mix until it’s incorporated into the batter.

         Pour the cream cheese filling into the prepared crust, smoothing the top with a spatula.

Bake the Cheesecake:

       Tap the pan gently on the counter to remove any air bubbles from the filling.

        Bake for 55-60 minutes, or until the center is set and slightly jiggles when you tap the pan.

        Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to cool down gradually.

       Remove the cheesecake from the oven and let it cool completely at room temperature. Afterward, refrigerate for at least 4 hours or overnight for the best texture.

Top the Cheesecake:

       Once the cheesecake has chilled and is firm, drizzle caramel sauce over the top.

       Sprinkle chopped Reese's Peanut Butter Cups and crushed Oreos over the caramel.

        For extra texture, add some mini chocolate chips if desired.

        Carefully remove the cheesecake from the springform pan.

      Slice, Serve and Enjoy