Bourbon Caramel Cheesecake with Berries and Cream

Ingredients:

• 1 1/2 cups vanilla wafer crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 1/2 cup sour cream
• 1/4 cup bourbon
• 1/2 cup caramel sauce
• 1 cup fresh mixed berries
• 1/2 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 325°F. Grease a 9-inch springform pan and wrap the outside with foil.
2. In a bowl, combine vanilla wafer crumbs, 1/4 cup sugar, and melted butter. Mix well and press onto the bottom of the prepared pan. Bake for 10 minutes and let it cool.
3. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition.
4. Stir in sour cream, bourbon, and caramel sauce until well combined.
5. Pour the mixture into the crust and smooth out the top. Bake for 55-60 minutes or until the edges are set and the center is slightly jiggly.
6. Turn off the oven and let the cheesecake cool in the oven with the door cracked open for about an hour.
7. Remove from the oven and refrigerate for at least 4 hours or until chilled.
8. When ready to serve, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Top the cheesecake with fresh mixed berries and whipped cream.