Bourbon Caramel Chocolate Cheesecake

Graham Cracker Crust

• 1 ½ cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 3 tablespoons granulated sugar

Mix together all ingredients until well combined. Press into the bottom of a 9-inch springform pan. Bake at 350°F for 10 minutes. Let cool.

Bourbon & Caramel Cheesecake Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup light brown sugar
• 3 tablespoons all-purpose flour
• 4 large eggs
• 1/4 cup bourbon
• 1/4 cup caramel sauce

Preheat oven to 325°F.

In a mixing bowl, beat the cream cheese until smooth. Add brown sugar and flour, beat until fluffy. Add eggs one at a time, beating well after each addition. Stir in bourbon and caramel sauce. Pour mixture into cooled crust. Bake for 45-50 minutes or until cake is set. Let cool on a wire rack.

Chocolate Ganache Topping

• 8 oz bittersweet chocolate, chopped
• 1/2 cup heavy cream

Place the chopped chocolate in a mixing bowl. In a small saucepan, heat heavy cream until very hot but not boiling. Pour the hot cream over the chocolate, and stir until smooth. Spread chocolate ganache on top of cooled cheesecake. Chill for at least 3 hours before serving.