Bourbon Caramel Cheesecake

Vanilla Wafer Base:

• 1 1/2 cups ground vanilla wafers
• 1/4 cup granulated sugar
• 1/3 cup unsalted butter, melted

Bourbon & Caramel Filling:

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

Caramel Sauce Topping:

• 1/2 cup granulated sugar
• 3 tablespoons water
• 1/4 cup unsalted butter
• 1/4 cup heavy cream
• 1/4 teaspoon salt

Instructions:

1. Preheat the oven to 325°F (163°C). Wrap a 9-inch (23-cm) springform pan with 2 - 3 layers of foil to prevent leaks.
2. For the crust, combine the ground vanilla wafers, sugar, and melted butter in a bowl. Mix until well combined then firmly press the mixture into the bottom of the prepared pan.
3. Bake for 10 minutes. Remove from oven and let cool while preparing the filling.
4. For the filling, in a large mixing bowl, beat the cream cheese on medium speed until smooth and creamy, about 1 minute.
5. Gradually mix in the sugar and flour until well combined.
6. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
7. Mix in the heavy cream, bourbon, and caramel sauce.
8. Pour the filling over the cooled crust.
9. Place the pan into a larger roasting pan and fill the roasting pan with enough hot water to come halfway up the sides of the cheesecake pan.
10. Bake for 60-75 minutes or until the center of the cheesecake only slightly jiggles.
11. Remove the cheesecake from the oven and let it cool to room temperature before transferring it to the refrigerator.
12. For the caramel sauce topping, combine sugar and water in a medium saucepan and stir over medium heat until sugar dissolves. Increase heat and bring to a boil.
13. Boil without stirring until the mixture turns a deep amber color, about 7-8 minutes.
14. Remove the saucepan from the heat and add butter and cream. Stir the mixture until the butter has melted and everything is well combined.
15. Stir in the salt then pour the caramel sauce over the chilled cheesecake.
16. Serve and enjoy!