Bourbon Caramel Cheesecake with Fudge Brownie Topping

Graham Cracker Base

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

Bourbon & Caramel Cheesecake Filling

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

Fudge Brownie Topping

• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 3/4 cup cocoa powder
• 1/2 tsp salt
• 2 large eggs
• 1/2 cup all-purpose flour

Directions

1. Preheat oven to 325°F. Prepare a 9-inch springform pan by wrapping the bottom and sides with aluminum foil. This will prevent any water from getting into the cheesecake while baking in a water bath.
2. In a bowl, mix together graham cracker crumbs, sugar, and melted butter. Press mixture onto the bottom of the prepared pan. Bake for 10 minutes or until set. Set aside and let cool.
3. In a large bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer on medium speed until smooth and creamy. Gradually beat in sugar and flour until well combined. Add eggs, one at a time, beating well after each addition. Beat in sour cream, heavy cream, bourbon, and caramel sauce until well combined.
4. Pour filling over the cooled crust. Smooth out the top. Tap the pan on the counter to remove any air bubbles.
5. Bake for 50-55 minutes or until set but still slightly jiggly in the center.
6. While the cheesecake is baking, prepare the fudge brownie topping. Melt butter in a microwave-safe bowl. Stir in sugar, cocoa powder, and salt. Beat in eggs, one at a time, until batter is smooth. Add flour and stir until well combined.
7. Once the cheesecake is baked, remove it from the oven and spread the fudge brownie topping over the top. Return the cheesecake to the oven and bake for an additional 10-15 minutes or until the brownie is set. Be careful not to overbake the brownie or it will burn.
8. Remove the cheesecake from the oven and let it cool to room temperature. Cover and refrigerate for at least 4 hours before serving.