Caramel Bourbon Chocolate Cheesecake with a Lemon Bar Crust

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Ingredients:

• 1 package (~9 0z) Lemon Bar Mix
• 1/2 cup unsalted butter, melted
• 16 oz. Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 3 eggs at room temperature
• 1/2 cup heavy cream
• 1/4 cup caramel sauce
• 2 tablespoons Bourbon
• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream

Instructions:

1. Preheat the oven to 350 degrees F.
2. Line the bottom of a 9-inch springform pan with parchment paper.
3. Prepare the Lemon Bar mix according to package instructions. Press the mixture evenly to the bottom of the prepared pan. Bake for 12 minutes or until golden brown. Let cool.
4. Meanwhile, in a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar until fluffy. Beat in the eggs one at a time until fully incorporated. Mix in the heavy cream, caramel sauce, and Bourbon until well combined.
5. Pour the filling onto the cooled crust and bake for 40-45 minutes or until the edges are lightly golden and the center is set. Let cool to room temperature.
6. In a saucepan, heat the remaining heavy cream until steaming. Pour the hot cream over the chocolate chips in a heat-proof bowl. Let sit for 1 minute then stir until smooth.
7. Pour the chocolate ganache over the cooled cheesecake. Refrigerate for 2-3 hours or until the ganache is set. Serve cold.