Bourbon Bliss Cheesecake

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Oreo Crumb Crust

• 1 ½ cups Oreo cookie crumbs
• 4 tablespoons unsalted butter, melted

Bourbon & Caramel Cheesecake Filling

• 24 oz Norman's Kosher Cholov Yisroel cream cheese
• 1 cup granulated sugar
• 3 large eggs
• 1/4 cup bourbon
• 1 teaspoon vanilla extract
• 1/2 cup caramel sauce

Whipped Cream Topping

• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F. Prepare a 9-inch springform pan with cooking spray.
2. To make the Oreo crust: Mix Oreo cookie crumbs and melted butter together and press into the bottom of the prepared pan. Bake for 10 minutes. Let cool while preparing the filling.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel cream cheese until smooth. Gradually add in sugar and mix until well combined.
4. Add eggs, one at a time, beating well after each addition.
5. Mix in bourbon and vanilla extract until incorporated. Fold in caramel sauce.
6. Pour the cheesecake mixture on top of the cooled Oreo crust and smooth out the top with a spatula.
7. Bake for 50-55 minutes or until the center is almost set. Turn off the oven and let the cheesecake cool inside for an hour.
8. Remove from oven and run a knife around the edges of the cheesecake to loosen from the pan. Allow to cool completely in the pan before refrigerating for at least 4 hours.
9. To make the whipped cream: In a large bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Spread on top of the cooled cheesecake and serve.