Caramel Bourbon Peanut Butter Cheesecake with Black and White Cookie Base

Ingredients:

• 8 ounces Black and White cookies, crushed
• 2 tablespoons unsalted butter, melted
• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 3/4 cup sugar
• 1/4 cup sour cream
• 1/4 cup heavy cream
• 2 tablespoons bourbon
• 1 teaspoon vanilla extract
• 3 large eggs, at room temperature
• 1/4 cup caramel sauce
• 1/2 cup peanut butter cups, chopped

Instructions:

1. Preheat oven to 325°F.
2. Grease a 9-inch springform pan with cooking spray.
3. In a small bowl, combine the cookie crumbs and melted butter. Press into the bottom of the prepared pan in an even layer.
4. In a large bowl, beat the cream cheese and sugar together until smooth.
5. Add the sour cream, heavy cream, bourbon, and vanilla extract and mix until combined.
6. Add the eggs one at a time, mixing well after each addition.
7. Pour the cheesecake batter over the crust and smooth the top with a spatula.
8. Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
9. Remove from the oven and let cool for 10 minutes before running a knife around the edge of the pan to release the cheesecake.
10. Spread caramel sauce on top of the cheesecake and sprinkle chopped peanut butter cups over it.
11. Refrigerate for at least 4 hours or overnight before serving.