Lemon Bar Cheesecake with Bourbon & Caramel Filling and Caramel Sauce Topping

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 1/2 cup lemon curd
• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/2 cup granulated sugar
• 1/4 cup sour cream
• 3 tablespoons bourbon
• 2 teaspoons vanilla extract
• 3 large eggs
• 1/2 cup store-bought caramel sauce

Directions:

1. Preheat oven to 350°F.
2. In a medium bowl, stir together graham cracker crumbs, sugar and melted butter until evenly combined.
3. Press mixture evenly onto the bottom of a 9-inch springform pan; set aside.
4. In a small microwaveable bowl, heat lemon curd on high for 30 seconds.
5. Spread heated lemon curd over the graham cracker crust.
6. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
7. Add sugar, sour cream, bourbon and vanilla, and beat until smooth.
8. Beat in eggs one at a time.
9. Pour the mixture over the lemon curd layer in the prepared crust and smooth the top.
10. Bake until set, about 45-50 minutes.
11. Remove from oven and let cool to room temperature.
12. Refrigerate until chilled, at least 3 hours.
13. Before serving, remove cheesecake from springform pan and drizzle caramel sauce on top.