Bourbon Caramel Peanut Butter Cup Cheesecake

Shortbread Crust

• 1 1/2 cups shortbread cookie crumbs made from kosher shortbread cookies
• 5 tablespoons unsalted kosher butter, melted

Bourbon & Caramel Filling

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 tablespoons bourbon
• 2 tablespoons caramel sauce
• 3 large eggs, at room temperature

Peanut Butter Cup Topping

• 1 cup milk chocolate chips
• 1/2 cup creamy kosher peanut butter
• 1/4 cup chopped peanuts

Directions

1. Preheat the oven to 325°F. Grease a 9-inch springform pan.
2. In a medium bowl, mix together the cookie crumbs and melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan.
3. In a large bowl, beat the cream cheese, sugar, and vanilla extract with an electric mixer on medium speed until creamy and smooth, about 2-3 minutes. Add the bourbon and caramel sauce and beat until well combined.
4. On low speed, add the eggs one at a time, mixing just until each egg is well incorporated.
5. Pour the cheesecake mixture over the prepared crust. Bake for 45-50 minutes or until the edges are set and the center still jiggles slightly when shaken.
6. Remove from the oven and let cool on a wire rack for 10 minutes. Run a knife around the edge of the cheesecake to loosen it from the pan. Allow the cheesecake to cool completely, then chill in the refrigerator for at least 4 hours or overnight.
7. When ready to serve, prepare the peanut butter cup topping. In a microwave-safe bowl, melt the chocolate chips and peanut butter in 30-second intervals, stirring in between, until completely melted and smooth.
8. Spread the chocolate peanut butter mixture over the chilled cheesecake and sprinkle with chopped peanuts. Chill for an additional 10-15 minutes to let the topping set.
9. Slice and serve the cheesecake cold.