Sesame Bourbon Cheesecake with Fudge Brownie Topping

Ingredients:

• Matcha & Sesame base:
• 6 ounces graham crackers
• 4 tablespoons unsalted butter, melted
• 2 tablespoon white sesame seeds, toasted
• 2 teaspoon matcha powder
• Bourbon & Caramel filling:
• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 4 large eggs, room temperature
• 1 cup granulated sugar
• 1/2 cup heavy cream
• 1/4 cup bourbon
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1/2 cup caramel sauce
• Fudge Brownie topping:
• 1 1/2 cups semisweet chocolate chips
• 1/2 cup unsalted butter
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt

Instructions:

1. Preheat oven to 350°F.
2. Matcha & Sesame base: In a food processor, pulse graham crackers, melted butter, sesame seeds, and matcha powder until finely ground. Press mixture onto the bottom of a 9-inch springform pan and bake for 12 minutes. Let cool completely.
3. Bourbon & Caramel filling: In a large bowl, using an electric mixer on low speed, beat cream cheese until smooth. Add sugar and beat until creamy. Beat in eggs, one at a time. Beat in heavy cream, bourbon, cornstarch, and vanilla until smooth. Pour mixture over the cooled crust. Drizzle caramel sauce over the top.
4. Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and let cool to room temperature.
5. Fudge Brownie topping: In a small pot over medium-low heat, melt semisweet chocolate chips and unsalted butter, stirring frequently, until smooth. Remove from the heat and whisk in sugar. Whisk in eggs one at a time. Stir in flour and salt until combined. Pour brownie mixture over cooled cheesecake.
6. Refrigerate for at least 3 hours or overnight. Run a knife around the edge of the cheesecake and release sides of the springform pan. Cut into slices and serve.