Black & White Bourbon Cheesecake with Caramel Sauce and Fudge Brownie Topping

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Ingredients:

• 1 package of Black & White cookies
• 7 tablespoons unsalted butter, melted
• 32 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1/4 teaspoon salt
• 1/4 cup bourbon
• 1/2 cup caramel sauce
• 1 cup Fudge Brownie topping

Instructions:

1. Preheat the oven to 325°F.
2. In a food processor, pulse the Black & White cookies until they are finely ground.
3. Add the melted butter and pulse until the mixture is well combined.
4. Press the cookie mixture into the bottom of a 9-inch springform pan.
5. Bake the crust for 10-12 minutes, or until it is golden brown.
6. In a large mixing bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese and sugar until it is well combined and fluffy.
7. Add the eggs one at a time, mixing well after each addition.
8. Stir in the salt and bourbon.
9. Pour the cheesecake filling on top of the cookie crust.
10. Bake for 50-60 minutes or until the center is almost set.
11. Turn off the oven and allow the cheesecake to cool in the oven for 30 minutes with the door closed.
12. Remove the cheesecake from the oven and run a knife around the edges to loosen it from the pan.
13. Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
14. Before serving, drizzle the caramel sauce on top and sprinkle the fudge brownie topping.