Caramel Bourbon Cheesecake with Butterscotch Topping

Shortbread Base

• 1 1/2 cups shortbread cookie crumbs
• 4 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar

Bourbon & Caramel Filling

• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• 4 large eggs
• 1/2 cup sour cream
• 1/4 cup bourbon
• 1/2 cup caramel sauce, store-bought or homemade

Bourbon & Butterscotch Topping

• 1/2 cup heavy cream
• 1/2 cup butterscotch chips
• 1 tablespoon bourbon

Instructions

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a medium bowl, combine shortbread cookie crumbs, melted butter, and sugar. Press mixture firmly onto the bottom of the prepared pan. Bake for 10 minutes.
3. In a large bowl, beat the cream cheese, sugar, and flour until smooth. Beat in the eggs one at a time, mixing well after each addition. Stir in the sour cream, bourbon, and caramel sauce until well combined.
4. Pour the mixture onto the cooled crust. Bake for 50-55 minutes, or until the center is almost set. Remove from the oven and let cool to room temperature. Chill for at least 4 hours or overnight.
5. In a small saucepan, heat the heavy cream over medium heat until steaming. Remove from the heat and stir in butterscotch chips until melted. Stir in bourbon until well combined.
6. Pour the butterscotch topping over the chilled cheesecake. Spread with a spatula until the entire top is covered. Serve and enjoy!