Black & White Bourbon Cheesecake with Caramel Sauce and Whipped Cream

Ingredients:

• 8 oz Black & White Cookies, crushed into fine crumbs
• 2 tablespoons unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/2 cup granulated sugar
• 2 large eggs
• 1/4 cup Bourbon
• 1 tablespoon vanilla extract
• 1/2 cup heavy cream
• 1/4 cup store-bought caramel sauce

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan with butter.
2. In a mixing bowl, mix together the Black & White cookie crumbs and melted unsalted butter. Press the mixture evenly over the bottom of the prepared pan.
3. In a separate mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer until smooth.
4. Add the granulated sugar, eggs, Bourbon, and vanilla extract. Beat until well combined and smooth.
5. Add heavy cream and mix until well combined. Pour the batter over the cookie crust.
6. Bake for 45-50 minutes or until the edges are set but the center is still slightly jiggly.
7. Remove from the oven and let cool in the pan. Refrigerate for at least 3 hours or overnight.
8. Before serving, carefully run a knife around the edges of the pan to loosen the cheesecake. Remove the sides of the pan.
9. Drizzle the caramel sauce over the cheesecake.
10. Top with whipped cream and serve.