Salted Caramel Chocolate Chip Cheesecake

Instructions:

• 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 300º. 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.
• Before serving, heat caramel sauce in the microwave for 10-15 seconds.
• Pop springform pan off cheesecake. Pour enough caramel sauce over the top of the cheese cake to cover it.
• Top with more chocolate chips and a sprinkle of sea salt, if desired. Slice, and serve immediately.