Acai Bourbon Caramel Cheesecake Truffle

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Ingredients:

• 8 oz Acai berry granola bar
• 6 tbsp unsalted butter, melted
• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1/2 cup sour cream
• 4 large eggs, room temperature
• 1/4 cup bourbon
• 1/2 cup caramel sauce, store-bought or homemade
• 8 oz bittersweet chocolate, chopped
• 1/2 cup heavy cream
• 1/4 cup unsweetened cocoa powder
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• pinch of salt

Instructions:

1. Preheat oven to 350°F.
2. Crush Acai berry granola bar in a food processor until fine crumbs form. Add melted butter and stir until fully combined.
3. Press mixture into the bottom of a 9-inch springform pan. Chill in the freezer for 10-15 minutes.
4. In a large bowl, beat softened Norman's Kosher Cholov Yisroel Cream Cheese with granulated sugar until smooth and creamy.
5. Beat in sour cream, then eggs one at a time, mixing after each addition.
6. Stir in bourbon and caramel sauce.
7. Pour filling into prepared crust and smooth the top with a spatula.
8. Bake for 45-50 minutes, or until the edges are set and the center is almost set.
9. Let the cheesecake cool completely at room temperature, then chill in the refrigerator overnight.
10. Make the truffle topping by melting chocolate and heavy cream in a double boiler until smooth.
11. Remove from heat and whisk in cocoa powder, powdered sugar, vanilla extract, and a pinch of salt.
12. Spread the truffle mixture evenly over the cheesecake, then refrigerate until set.
13. Remove from the pan and serve chilled.