Cheesecake Nirvana

Lemon Bar Base

• 1 1/2 cups flour
• 1/2 cup powdered sugar
• 3/4 cup unsalted butter, room temperature
• 1/4 teaspoon kosher salt

Butter Pecan Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup granulated sugar
• 4 large eggs
• 1/2 teaspoon kosher salt
• 3/4 cup heavy cream
• 1/2 cup chopped pecans, lightly toasted

Bourbon & Butterscotch Topping

• 1 1/2 cups butterscotch chips
• 3/4 cup heavy cream
• 1 tablespoon bourbon

Instructions

1. Preheat the oven to 350°F.
2. For the lemon bar base, mix together flour, powdered sugar, and salt. Add the butter and mix until the dough comes together. Press the dough into the bottom of a 9-inch springform pan and bake for 15-20 minutes or until lightly golden.
3. For the filling, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until light and fluffy. Add the eggs one at a time, mixing after each addition. Add the salt, heavy cream, and chopped pecans. Mix until everything is incorporated, making sure not to overmix.
4. Pour the filling over the baked crust and smooth the top. Bake for 45-50 minutes or until the center is just set.
5. For the topping, melt the butterscotch chips with the heavy cream in a double boiler or microwave. Once melted, stir in the bourbon.
6. Pour the topping over the cheesecake while it is still warm. Spread it out evenly and let it cool to room temperature.
7. Chill the cheesecake in the refrigerator for at least 4 hours, or overnight, before serving.