Ingredients:
Sauce-
1 cup granulated sugar
6 tbsp salted butter, cut into 6 pieces
1/2 cup heavy cream
1 tsp salt
Cake-
1 cup Oreo cookies, finely crushed
3 tbsp unsalted butter, melted
3 (8 oz) packages of cream cheese, softened
1 (14 oz) can sweetened, condensed milk
3 large eggs, room temp
2 tsp vanilla extract
1 cup mini chocolate chips (plus more for topping)
sea salt (optional-for topping)
Directions:
Make the caramel sauce- in a small saucepan, heat sugar over
medium heat. Use a heat-resistant spatula to continually stir the sugar. It
will start to melt and from brown clumps. Keep stirring! Once the sugar is
melted, add the butter. Be careful to keep stirring as the caramel will bubble
up when you add the butter. Stir the butter until completely melted, 2-3
minutes. Continue stirring as you slowly drizzle the cream in. Keep stirring
again, because the caramel will bubble up again when you add the cream. Allow
the mixture to boil for 1 minute, then remove pan from heat. Immediately stir
in the salt. Set sauce aside and allow to cool before using. Store in a glass
jar for ease of use, keep sauce in the fridge.
Preheat oven to 300ยบ. Thoroughly grease a 9-inch springform
pan. Set aside.
In a mixing bowl, combine Oreo's and butter. Press mixture
evenly into the springform pan.
Prepare the filling- place cream cheese in a stand mixer or
mixing bowl to use an electric beater on in. Beat the cream cheese until
fluffy, 2-3 minutes. Beat in the condensed milk. Beat in the eggs, one by one
until thoroughly mixed. Mix in the vanilla. Add chocolate chips to the bowl,
and fold in gently with a spatula. Pour filling into springform pan. Top with a
handful of mini chocolate chips.
Bake in preheat oven for 40-50 minutes, or until the
cheesecake is set and jiggles slightly in the center. Run a thin knife around
the edge of the cheese cake (but leave it in the pan) and place on a cooling
rack. Allow cheese cake to cool before chilling in the fridge in the springform
pan overnight.
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