Bourbon-Caramel Cheesecake with Graham Cracker Crust and Caramel Sauce

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Ingredients:

• 2 cups Graham cracker crumbs
• 1/3 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 4 (8oz) packages Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1/4 cup bourbon
• 1/4 cup caramel sauce

Instructions:

1. Preheat oven to 350°F.
2. In a medium bowl, mix together Graham cracker crumbs, 1/3 cup sugar, and melted butter until well combined.
3. Press mixture onto bottom of a 9-inch springform pan. Bake until lightly browned, about 10 minutes. Let cool completely.
4. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese with 1 1/2 cups sugar until fluffy and smooth.
5. Add eggs, one at a time, beating well after each addition.
6. Stir in bourbon and caramel sauce until just combined.
7. Pour mixture over Graham cracker crust.
8. Bake for 1 hour or until set but still slightly jiggly in the center.
9. Let cool to room temperature and then refrigerate until set, at least 3 hours or overnight.

Caramel Sauce Topping:

• 1/2 cup granulated sugar
• 1/4 cup heavy cream
• 2 tablespoons unsalted butter
• 1/4 teaspoon salt

Instructions:

1. In a medium saucepan, cook 1/2 cup sugar over medium heat, stirring constantly until it melts and turns amber in color.
2. Remove from heat and add heavy cream, butter, and salt, stirring until smooth and well combined.
3. Let cool to room temperature and then drizzle over cheesecake before serving.