Bourbon Caramel Marshmallow Cheesecake

Graham Cracker Base:

1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted
1/4 cup granulated sugar

Bourbon & Caramel Filling:

24 oz Norman's Kosher Cholov Yisroel Cream Cheese
1/2 cup granulated sugar
3 large eggs
1/2 cup sour cream
1/3 cup bourbon
1/2 cup caramel sauce

Marshmallow Topping:

1 cup granulated sugar
1/2 cup light corn syrup
1/4 cup water
4 large egg whites
1/4 tsp cream of tartar

Instructions:

Preheat the oven to 350°F. Wrap the bottom and sides of a 9-inch springform pan in heavy-duty foil.
In a small bowl, mix together graham cracker crumbs, melted butter, and sugar. Press mixture into the bottom of the springform pan and set the pan aside.
In a large bowl, using an electric mixer on medium speed, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy.
Add sugar and beat until combined, scraping down the sides of the bowl as necessary.
Reduce mixer speed to low and add eggs one at a time, mixing until just combined after each egg.
Mix in sour cream, bourbon, and caramel sauce until well-combined.
Pour the filling mixture into the prepared crust and smooth the top.
Bake for 55-60 minutes, or until the cheesecake is set but still slightly jiggly in the center.
Remove from oven and let the cheesecake cool for 10-15 minutes.
In the meantime, prepare the marshmallow topping. In a large saucepan, combine sugar, corn syrup, and water. Bring to a boil over high heat, stirring constantly.
In a large mixing bowl, beat egg whites and cream of tartar until soft peaks form. Slowly pour the hot syrup into the egg whites while continuing to beat. Beat until stiff peaks form and the mixture is glossy.
Spoon the marshmallow topping over the cheesecake, making sure to spread it evenly and all the way to the edges.
Using a kitchen torch, carefully toast the marshmallow topping until lightly browned and caramelized.
Refrigerate the cheesecake for at least 4 hours or overnight before serving.