Caramel Bourbon Peanut Butter Cup Cheesecake

Vanilla Wafer Crust

• 1 1/2 cups vanilla wafer crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted

Cheesecake Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• 4 large eggs, room temperature
• 1/2 cup sour cream, room temperature
• 1/4 cup bourbon
• 1/4 cup caramel sauce

Peanut Butter Cup Topping

• 1 cup heavy cream
• 8 oz semisweet chocolate, chopped
• 1/2 cup creamy peanut butter
• 1/4 cup powdered sugar

Instructions

1. Preheat oven to 350°F (175°C). Wrap 9-inch springform pan with heavy-duty aluminum foil.
2. In a medium bowl, combine vanilla wafer crumbs, sugar, and melted butter. Press mixture onto bottom and up sides of prepared pan. Bake for 10 minutes.
3. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and flour until creamy. Add eggs, one at a time, beating well after each addition. Add sour cream, bourbon, and caramel sauce; beat until well combined.
4. Pour cheesecake filling over crust. Place the wrapped springform pan in a roasting pan and pour enough boiling water to come halfway up sides of springform pan.
5. Bake cheesecake for 60-70 minutes or until center is almost set. Turn off the oven and leave cheesecake in oven with door closed for 30 minutes.
6. Remove cheesecake from oven and allow to cool completely. Chill in refrigerator for at least 4 hours or overnight.
7. To make the peanut butter cup topping, heat heavy cream in a small saucepan over medium heat until steaming. Remove from heat and add chopped chocolate, peanut butter, and powdered sugar. Whisk until smooth. Pour over cheesecake and spread evenly. Allow topping to set for 15-20 minutes.
8. Slice and serve.