Creamy Fusion Cheesecake

Ingredients:

• Matcha & Sesame base:
• 1 cup crushed graham crackers
• 2 tablespoons white sesame seeds
• 2 tablespoons matcha powder
• 1/4 cup melted unsalted butter


• Bourbon & Caramel filling:
• 2 containers (16 oz) of Norman's Kosher Cholov Yisroel Cream Cheese
• 3/4 cup granulated sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/4 cup Bourbon
• 1/4 cup caramel sauce


• Peanut Butter Cup topping:
• 1 cup heavy cream
• 1/2 cup creamy peanut butter
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1 cup chopped peanut butter cups

Directions:

1. Preheat oven to 350°F.
2. Matcha & Sesame base: Combine the graham crackers, sesame seeds, matcha powder and melted butter in a bowl. Mix until well combined. Press mixture firmly into a 9-inch round springform pan. Bake for 10 minutes. Set aside to cool.
3. Bourbon & Caramel filling: In a large bowl, beat the cream cheese with an electric mixer until creamy. Add sugar, flour and vanilla extract. Mix until well combined. Add eggs one at a time, beating well after each addition. Stir in Bourbon and caramel sauce. Pour mixture onto crust.
4. Bake for 45 minutes, or until the cheesecake is set but still jiggly in the center. Remove from oven and let cool completely.
5. Peanut Butter Cup topping: In a medium-sized bowl, beat the heavy cream with an electric mixer until soft peaks form. Add peanut butter, granulated sugar and vanilla. Mix until well combined. Spread over the cooled cheesecake. Sprinkle chopped peanut butter cups on top of the mixture.
6. Refrigerate cheesecake for at least 2 hours. Serve chilled and enjoy!