Bourbon Caramel Cheesecake with Oreo Crust and Toasted Almonds Topping

Ingredients:

• 20 Oreo cookies, finely crushed
• 1/4 cup unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 3 tablespoons all-purpose flour
• 1/2 cup sour cream
• 3 large eggs
• 1/4 cup bourbon
• 1/4 cup caramel sauce
• 1 cup toasted slivered almonds

Instructions:

1. Preheat oven to 325°F.
2. Mix the Oreo crumbs and melted butter together and press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside to cool.
3. In a large bowl, beat the cream cheese until smooth.
4. Add the sugar and flour, and beat until well combined.
5. Mix in the sour cream, then add the eggs one at a time, beating well after each addition.
6. Stir in the bourbon and caramel sauce.
7. Pour the mixture into the prepared crust.
8. Bake for 45-50 minutes, or until the edges are set and the center jiggles slightly when shaken.
9. Remove from the oven and cool to room temperature. Chill in the refrigerator for at least 2 hours or overnight.
10. When ready to serve, sprinkle the toasted almonds on top of the cheesecake and cut into slices.