Bourbon Caramel Cheesecake with Toasted Almond Topping

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted
• 4 containers (8 oz each) Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 3/4 cup sugar
• 1/4 cup bourbon
• 1/4 cup caramel sauce
• 4 large eggs
• 1 tsp vanilla extract
• 1/2 cup sliced almonds, toasted

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a medium bowl, combine graham cracker crumbs, sugar and melted butter. Press onto bottom of prepared pan.
3. In a large mixing bowl, beat cream cheese and sugar until creamy and smooth. Add bourbon and caramel sauce, beat until well blended.
4. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
5. Pour filling over crust. Bake for 45-50 minutes or until center is almost set.
6. Cool on wire rack for 10 minutes. Run a knife around the edge of the pan to loosen. Cool completely.
7. Refrigerate for at least 3 hours before serving.
8. Sprinkle with toasted almonds before serving. Enjoy!