Bourbon Caramel Cheesecake with Cinnamon Roll Crust and Vanilla Bean Frappuccino Topping

Ingredients:

• 1 ½ cups cinnamon roll cookie crumbs
• ½ cup unsalted butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp pure vanilla extract
• ½ cup bourbon
• 1 cup caramel sauce
• 1 cup heavy cream
• 2 tbsp granulated sugar
• 1 tsp vanilla bean paste

Instructions:

1. Preheat oven to 325°F.
2. In a bowl, combine cinnamon roll cookie crumbs and melted butter. Press onto the bottom of a 9-inch springform pan. Set aside.
3. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add sugar and beat until combined. Add eggs, one at a time, mixing until just combined. Add vanilla extract, bourbon, and caramel sauce, mixing until well combined.
4. Pour mixture over crust and bake for 50 minutes or until center is set. Let cool completely.
5. In a mixing bowl, whip heavy cream, sugar, and vanilla bean paste until stiff peaks form.
6. Spoon whipped cream over cheesecake and refrigerate for 2 hours or until serving.
7. Serve and enjoy!