Bourbon Caramel Cheesecake with Carrot Cake Crust and Whipped Cream Topping

Ingredients:

• 8 oz of Norman's Kosher Cholov Yisroel Cream Cheese containers (3 containers)
• 1 and 1/2 cups of graham cracker crumbs
• 1/3 cup unsalted butter, melted
• 1/2 cup brown sugar
• 1/4 cup heavy cream
• 2 tablespoons bourbon
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup grated carrots
• 1/4 cup chopped walnuts
• 1 and 1/2 cups heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F.
2. Mix the graham cracker crumbs, melted butter, and brown sugar in a bowl. Press into a greased 9-inch springform pan.
3. Bake the crust for 10 minutes and let it cool.
4. In a separate bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese containers and heavy cream together until smooth.
5. Gradually add in the brown sugar, bourbon, vanilla extract, and salt. Beat until well-combined.
6. Stir in the grated carrots and chopped walnuts.
7. Pour the cheesecake filling over the cooled crust.
8. Bake the cheesecake for 45-50 minutes, or until the center is almost set.
9. Cool the cheesecake on a wire rack for 10 minutes before running a knife around the edge and removing the springform pan. Leave the cheesecake to cool completely on the wire rack.
10. Whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form.
11. Spoon the whipped cream over the top of the cheesecake before slicing and serving.