Cheesy Delight with Churro Base, Balsamic & Strawberry Filling, and Bourbon & Butterscotch Topping

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Ingredients:

• 1 1/2 cup crushed churro cookies
• 6 tbsp unsalted butter, melted
• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 tsp vanilla extract
• 3 large eggs
• 1/2 cup balsamic vinegar
• 1/4 cup strawberry jam
• 1 cup butterscotch chips
• 1/4 cup bourbon
• 1/2 cup heavy cream

Instructions:

1. Preheat oven to 325°F (160°C).
2. To make the crust, mix together the crushed churro cookies and melted butter in a bowl. Press the mixture into the bottom of a 9-inch springform pan.
3. Bake the crust for 10-12 minutes, then remove from the oven and let cool while preparing the filling.
4. In a large mixing bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer until smooth and creamy.
5. Add in the sugar and vanilla extract, beating until well combined.
6. Mix in the eggs one at a time, until fully combined.
7. In a separate mixing bowl, whisk together the balsamic vinegar and strawberry jam. Set aside.
8. Pour the cheesecake mixture onto the cooled crust. Drizzle the balsamic-strawberry mixture over the top.
9. Bake the cheesecake for 45-50 minutes, or until set on the edges but slightly jiggly in the center.
10. Remove from the oven and let cool to room temperature, then chill in the refrigerator for at least 4 hours, or overnight.
11. When ready to serve, make the bourbon-butterscotch topping by combining the butterscotch chips, bourbon, and heavy cream in a small saucepan over low heat. Stir until the chips are melted and the mixture is smooth.
12. Pour the bourbon-butterscotch topping over the chilled cheesecake, spreading evenly. Serve immediately, and enjoy!