Bourbon Caramel Bliss Cheesecake

Ingredients:

• 1 Basbousa Cake Mix (follow instructions on package)
• 2 containers of Norman's Kosher Cholov Yisroel Cream Cheese (16oz)
• 1/2 cup granulated sugar
• 1/4 cup bourbon
• 4 eggs
• 1 cup caramel sauce
• 1 container of pareve whipped topping (8oz)
• 1/2 cup heavy cream
• 8oz semi-sweet chocolate chips
• 1/2 cup chopped pecans

Instructions:

1. Preheat oven to 350°F.
2. Prepare the Basbousa cake mix as per instructions and press the cake into a springform pan.
3. In a mixing bowl, beat the cream cheese and sugar until well combined.
4. Add the bourbon and beat until combined.
5. Add the eggs one at a time, beating well after each addition.
6. Pour the cream cheese mixture on top of the Basbousa base and bake until set (about 45-50 minutes).
7. Let the cheesecake cool to room temperature and then drizzle the caramel sauce on top.
8. Refrigerate the cheesecake for at least 2 hours, or until thoroughly chilled.
9. In a separate bowl, whisk the pareve whipped topping until soft peaks form.
10. Top the cheesecake with the whipped topping and sprinkle with chopped pecans.
11. In a double boiler, heat the heavy cream until it comes to a simmer. Remove from heat and add chocolate chips, stirring until smooth.
12. Pour the chocolate ganache over the whipped topping and spread it to the edges of the cheesecake. Let it cool.
13. Enjoy your delicious Bourbon Caramel Bliss Cheesecake!