Oreo cookie crust, of course.
Cheesecake recipe via DULCE DELIGHT! I used Oreo cookie crust rather than graham cracker crust and I used my own caramel recipe.
Oreo Cookie Crust:
1 bag of Oreos ( about 35 to 40 cookies w white center removed)
1/3 cup of sugar
6 tablespoons melted butter
1 pinch of salt
Crush cookies in a blender or food processor. Add sugar and salt and pulse. Slowly add melted butter.
Caramel Sauce:
1 1/2 cups white sugar
1/1/2 cup heavy cream
1 teaspoon vanilla extract
1 pinch of salt
6 tablespoons butter
Over medium heat melt sugar and stir constantly with a whisk. Once sugar is melted and becomes a nice amber color remove from heat, add heavy cream. Whisk, whisk, whisk, whisk for days! Once the caramel has stopped bubbling and cream is fully incorporated add salt, vanilla extract, and butter. Whisk, whisk, whisk. Refrigerate.
P.S. If you find that your caramel has a few sugar lumps strain it a few times using a mesh strainer and rubber spatula before refrigerating.
