Bourbon Caramel Cheesecake with Berries & Cream Topping

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Graham Cracker Base:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted

Cheesecake Filling:

• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• 4 large eggs
• 1/2 cup sour cream
• 1/4 cup bourbon
• 1/4 cup caramel sauce

Berries & Cream Topping:

• 1/2 cup heavy cream
• 1 tablespoon granulated sugar
• 1 cup mixed berries

Directions:

1. Preheat oven to 350°F (180°C). Grease a 9-inch (23cm) springform pan.
2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture onto the bottom of prepared pan. Bake for 10 minutes. Let cool completely.
3. In a large mixing bowl, beat cream cheese, sugar, and flour until smooth. Add eggs, one at a time, beating well after each addition. Stir in sour cream, bourbon, and caramel sauce until well combined. Pour mixture over crust.
4. Bake for 45 minutes or until center is almost set. Let cool completely on a wire rack. Refrigerate for at least 4 hours or overnight.
5. In a medium mixing bowl, beat heavy cream and sugar until stiff peaks form. Spread over cheesecake. Top with mixed berries.
6. Serve chilled.