Bourbon Caramel Cheesecake

Graham Cracker Crust

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tbsp butter, melted

Mix all ingredients and press into a 9-inch springform pan. Preheat the oven to 325°F and bake for 10 minutes.

Bourbon & Caramel Filling

• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 2 tbsp cornstarch
• 3 eggs, at room temperature
• ¾ cup heavy cream
• ¼ cup bourbon
• 1 cup caramel sauce

Beat cream cheese until smooth. Add sugar and cornstarch and mix until combined. Add eggs one at a time, mixing just until fully incorporated. Add heavy cream and bourbon, mixing until smooth. Pour into the prepared crust. Swirl in caramel sauce with a butter knife or spatula. Wrap the outside of the pan with foil and place in a larger baking dish. Pour boiling water into the dish until it reaches halfway up the sides of the springform pan. Bake at 325°F for 1 hour and 20 minutes. Turn off the oven and leave the cheesecake in for an additional 30 minutes. Remove from the oven and let cool completely.

Whipped Cream Topping

• 1 cup heavy cream
• 2 tbsp granulated sugar

Combine the heavy cream and sugar in a mixing bowl and whip until peaks form. Spread evenly over the cooled cheesecake and chill for at least 2 hours or overnight before serving.