Instructions
- CRUST: Mix crushed cookies with butter and pack down into a 6-inch spring-form cheesecake pan. Place in freezer while you prepare the cheesecake.
- CHEESECAKE: Mix room temperature cream cheese and caramel until well combined with hand mixer. In a separate bowl whip heavy cream with sweetened condensed milk until soft peaks form. Gently fold whipped cream mixture into the cream cheese mixture.
- POUR Cheesecake filling into spring-form pan with cookie crust and refrigerate overnight.
- TOP With additional caramel sauce and enjoy!
Recipe Credit: Erin Lim @erinscozykitchen
