Bourbon Caramel Peanut Butter Cheesecake with Banana Nut Crust

Ingredients:

• 1 cup graham cracker crumbles
• 1 cup chopped walnuts
• 4 ripe bananas, mashed
• 2 tablespoons sugar
• 8 tablespoons unsalted butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/2 cups sugar
• 1/2 cup sour cream
• 2 tablespoons vanilla extract
• 1/2 cup bourbon
• 3 large eggs
• 1 cup caramel sauce, warmed
• 1 cup chopped mini peanut butter cups

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan and line it with parchment paper.
2. In a mixing bowl, combine the graham cracker crumbles, chopped walnuts, mashed bananas, sugar, and melted butter. Press the mixture into the bottom of the prepared pan.
3. In a large mixing bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese, sugar, sour cream, and vanilla extract until smooth. Add bourbon and beat until well-combined. Add the eggs, one at a time, beating well after each addition.
4. Pour the cheesecake filling onto the crust and smooth out the top with a spatula.
5. Bake for 45-50 minutes or until the cheesecake is set, but still jiggly in the center.
6. Remove the cheesecake from the oven and run a knife around the edges to loosen it from the pan. Allow the cheesecake to cool completely.
7. Spread warmed caramel sauce over the top of the cooled cheesecake.
8. Sprinkle chopped mini peanut butter cups over the caramel topping and press down slightly.
9. Refrigerate for at least 6 hours, preferably overnight.
10. Slice and serve.