Salted Caramel Lemon Cheesecake

Crust:
1 sleeve biscuit cookies
8 Tbs. melted butter

Filling:
8 oz. cream cheese, softened
1/2 cup sugar
juice and zest of 1 lemon

Topping:
1/2 cup Salted Caramel Sauce (warmed)** recipe to follow
Candied Lemon Peel

Preheat the oven to 325 degrees.

.
Pulse the cookies into a fine crumb in the food processor.

Add the melted butter and pulse again until well combined.

Line the bottom of a quick release cheesecake pan with parchment paper and press the crumb crust into the bottom of the pan.

Bake for about 15 minutes, until golden brown.

Meanwhile, beat together the cream cheese, sugar, and lemon until smooth.

Once the crust has cooled, spread the lemon cream filling over the top.

Allow to chill for 30 minutes.

Drizzle with the warmed Salted Caramel Sauce and sprinkle with Candied Lemon Peel.

Chill again before serving.

**Salted Caramel Sauce:
1 cup brown sugar
1/2 cup half-and-half
4 Tbs. butter
1/2 tsp. sea salt
1 Tbs. vanilla extract

Mix the brown sugar, half-and-half, butter, and salt in a saucepan over medium-low heat.

Cook while whisking gently for 5 to 7 minutes, until it gets thicker.

Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar.

Set aside. (You will use about HALF of this sauce for the cheesecake).

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