Maple Pecan Bourbon Cheesecake with Caramel Filling & Toffee Crunch Topping

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Ingredients:

• 10 oz Maple Pecan shortbread cookies
• 5 tbsp unsalted butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup granulated sugar
• 3 tbsp all-purpose flour
• 4 large eggs, room temperature
• 1/4 cup bourbon
• 1 tsp vanilla extract
• 1/2 cup prepared caramel sauce
• 1 cup toffee bits

Directions:

1. Preheat the oven to 325°F. Grease a 9-inch springform pan with cooking spray.
2. In a food processor, pulse the Maple Pecan shortbread cookies until they are finely ground.
3. Add melted butter and pulse until the mixture is moistened and comes together.
4. Press the cookie mixture firmly into the bottom of the prepared springform pan.
5. In a large bowl, beat softened Norman's Kosher Cholov Yisroel Cream Cheese with sugar until smooth and creamy.
6. Mix in flour, eggs, bourbon, and vanilla extract until everything is well combined, scraping down the sides as needed.
7. Add prepared caramel sauce and mix until everything is combined.
8. Pour the cheesecake mixture over the prepared crust.
9. Bake for 60-70 minutes, or until the cheesecake is set but still slightly jiggly in the center.
10. Turn off the oven and let the cheesecake cool in the oven for 30 minutes with the door slightly open.
11. Remove the cheesecake from the oven and let it cool to room temperature before chilling for at least 4 hours or overnight.
12. Once ready to serve, sprinkle the toffee bits over the top of the cheesecake.
13. Enjoy!