Bourbon Caramel Toffee Cheesecake

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Oreo Base

• 18 Oreo Cookies
• 2 tablespoons unsalted butter, melted

Bourbon & Caramel Filling

• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• 3 large eggs
• 1/4 cup sour cream
• 1/4 cup heavy cream
• 1/4 cup bourbon
• 1/2 cup caramel sauce

Toffee Crunch Topping

• 1 cup toffee bits
• 1/4 cup caramel sauce

Instructions:

1. Preheat oven to 350°F. Wrap the bottom of a 9-inch springform pan with aluminum foil.
2. For the Oreo base, crush the Oreo cookies in a food processor or place them in a sealed plastic bag and crush them with a rolling pin. Mix the Oreo crumbs with melted butter and press the mixture into the bottom of the prepared springform pan. Bake for 10 minutes, then remove from the oven and set aside to cool.
3. In a large mixing bowl, beat the cream cheese at medium speed until creamy and smooth. Gradually add the sugar and flour, beating well. Add the eggs, one at a time, beating until blended after each addition. Add the sour cream, heavy cream, bourbon, and caramel sauce, beating until blended.
4. Pour the cream cheese mixture into the Oreo crust. Bake for 50-60 minutes or until the center is almost set.
5. Remove the cheesecake from the oven and let it cool to room temperature. Cover the cheesecake and refrigerate for at least 4 hours or overnight.
6. For the toffee crunch topping, in a small bowl, mix the toffee bits and caramel sauce. Sprinkle the mixture over the chilled cheesecake.
7. Run a knife around the edges of the cheesecake to loosen it from the pan, then remove the springform pan sides. Slice and serve.