Caramel Bourbon Cheesecake with Peach Mango Topping

Graham Cracker Base:

• 8 oz Graham crackers, crushed
• 4 oz Unsalted butter, melted

Cheesecake Filling:

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/4 cup All-purpose flour
• 1 cup Granulated sugar
• 3 Large eggs, at room temperature
• 1/2 cup Heavy cream, at room temperature
• 1/4 cup Bourbon
• 1/2 cup Caramel sauce

Peach Mango Topping:

• 2 cups Frozen peaches, thawed and chopped
• 2 cups Frozen mangoes, thawed and chopped
• 1/4 cup Granulated sugar
• 1 tablespoon Cornstarch
• 2 tablespoons Lemon juice

Instructions:

1. Preheat oven to 325°F.
2. Make the crust: In a mixing bowl, combine the Graham cracker crumbs and melted butter. Mix well until fully combined.
3. Press the mixture into the bottom of a 9-inch springform pan, using the back of a spoon or a measuring cup to pack it down and create an even crust.
4. Bake for 10 minutes or until lightly golden.
5. Make the cheesecake filling: In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese on medium-high speed until creamy and smooth.
6. Add the flour and sugar, mixing until fully combined. Then add the eggs, one at a time, scraping down the sides of the bowl as needed.
7. Add the heavy cream, bourbon, and caramel sauce. Mix until all ingredients are fully combined and the batter is smooth.
8. Pour the cheesecake batter into the crust, and smooth out the top with a spatula.
9. Bake for 50-60 minutes or until the cheesecake is set but still slightly jiggly in the center.
10. Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 30 minutes.
11. Remove the cheesecake from the oven and let it cool to room temperature on a wire rack. Once it reaches room temperature, cover it with plastic wrap and chill in the refrigerator for at least 2 hours or overnight.
12. Make the peach mango topping: In a saucepan, combine the chopped peaches, mangoes, sugar, cornstarch, and lemon juice. Mix well and cook over medium-high heat for 10-15 minutes or until the fruit is tender and the sauce has thickened.
13. Let the topping cool to room temperature, then spoon it over the chilled cheesecake.
14. Slice and serve.