Bourbon & Caramel Cheesecake with Espresso & Chocolate Topping

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Graham Cracker Base Ingredients:

• 1 1/2 cups Graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted

Bourbon & Caramel Filling Ingredients:

• 32 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1/2 cup heavy cream
• 1/4 cup bourbon
• 1/2 cup caramel sauce

Espresso & Chocolate Topping Ingredients:

• 1 cup heavy cream
• 2 tablespoons instant espresso powder
• 8 oz semisweet chocolate, finely chopped

Preparation:

1. Preheat oven to 350°F (180°C).
2. Mix together Graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes.
3. In a mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until creamy. Gradually add 1 1/2 cups sugar and beat until fluffy. Add eggs, one at a time, beating well after each addition. Stir in heavy cream, bourbon, and caramel sauce until well combined.
4. Pour the filling over the Graham cracker crust, smooth the top, and bake for 1 hour. Remove from the oven and let cool at room temperature for 30 minutes. Chill in the refrigerator for at least 4 hours or overnight.
5. In a saucepan, heat 1 cup heavy cream and instant espresso powder over medium heat, stirring until well combined. Remove from heat and stir in semisweet chocolate until smooth. Pour the espresso and chocolate mixture over the chilled cheesecake, smoothing it out with a spatula. Chill for at least 30 minutes to let the topping set.
6. Serve and enjoy!