CHEESECAKE HEAVEN

Churro Base

• 2 cups crushed churros
• 3 tablespoons unsalted butter, melted

Bourbon & Caramel Filling

• 16oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 2 eggs
• 1/4 cup sour cream
• 2 tablespoons bourbon
• 1/4 cup caramel sauce

Vanilla Bean Frappuccino Topping

• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1 vanilla bean
• 1/4 cup Starbucks Frappuccino

Instructions

1. Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
2. Mix crushed churros and melted butter in a bowl, then press onto the bottom of the pan. Bake for 10 minutes. Set aside to cool.
3. In a large mixing bowl, beat Norman's cream cheese until smooth. Gradually add sugar, flour, and eggs one at a time, beating well after each addition.
4. Stir in sour cream, bourbon, and caramel sauce until well combined.
5. Pour mixture over the cooled churro base and bake for 50-55 minutes or until the edges are firm and center is still slightly jiggly.
6. Remove from oven and let it cool completely, then refrigerate for at least 2 hours or overnight.
7. In a mixing bowl, beat heavy cream, sugar, and the seeds scraped from the vanilla bean until stiff peaks form.
8. Add Starbucks Frappuccino and beat again until well combined.
9. Remove cheesecake from the pan and spread the topping over the cheesecake.
10. Serve and enjoy!