Decadent Bourbon Caramel Cheesecake

Shortbread Base

• 1 1/2 cups of finely ground shortbread, about 15 cookies
• 1/4 cup of unsalted butter, melted
• 1/4 cup of granulated sugar

Bourbon & Caramel Filling

• 32 ounces of Norman's Kosher Cholov Yisroel Cream Cheese
• 1 1/4 cups of granulated sugar
• 1/4 cup of all-purpose flour
• 4 large eggs, room temperature
• 1 egg yolk, room temperature
• 1/2 cup of sour cream, room temperature
• 1/4 cup of heavy cream, room temperature
• 1/4 cup of bourbon
• 1/2 cup of caramel sauce

Chocolate Ganache Topping

• 8 ounces of bittersweet chocolate, chopped
• 1/2 cup of heavy cream
• 1 tablespoon of light corn syrup

Instructions

1. Preheat your oven to 350°F.
2. Grease a 9-inch springform pan and set it aside.
3. Make the shortbread base by combining the finely ground shortbread, melted butter, and granulated sugar in a medium bowl. Press the mixture into the bottom of the prepared pan. Bake it for 10 minutes or until it's golden brown, then remove it from the oven and let it cool.
4. To make the filling, beat the cream cheese and granulated sugar together in a large bowl until they are smooth and creamy. Add the flour and beat until it's just combined. Add the eggs, one at a time, beating well after each addition. Beat in the egg yolk.
5. Add the sour cream, heavy cream, bourbon, and caramel sauce and beat until they are combined.
6. Pour the filling over the cooled crust and smooth the top with a spatula. Bake for 55-60 minutes or until the cheesecake is set around the edges and slightly jiggly in the center.
7. Remove the cheesecake from the oven and let it cool before refrigerating for at least 4 hours or overnight
8. Once the cheesecake is chilled, make the chocolate ganache by placing the chopped chocolate in a medium-sized bowl. In a small saucepan, heat the heavy cream and corn syrup until it just begins to boil. Pour the hot cream mixture over the chocolate and let it sit for 1-2 minutes. Then, stir the mixture until it's smooth. Let it cool slightly, then pour it over the top of the chilled cheesecake.
9. Refrigerate the cheesecake for another hour before serving.
10. Enjoy every decadent bite!