Carrot Cake Cheesecake with Bourbon Caramel and Toffee Crunch Topping

Ingredients:

1 1/2 cups finely grated carrot
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1/2 teaspoon vanilla extract
2 containers of Norman's Kosher Cholov Yisroel Cream Cheese, 8 oz each, at room temperature
1/2 cup granulated sugar
2 tablespoons bourbon
2 tablespoons caramel sauce
1/4 teaspoon salt
2 large eggs, at room temperature
1/2 cup toffee bits

Preheat the oven to 350°F. Grease a 9-inch springform pan. Wrap the outside of the pan with foil to prevent water from seeping in during the baking process.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
In a large bowl, whisk together the sugar and vegetable oil. Add the eggs and vanilla extract and whisk until well combined.
Stir in the grated carrot.
Add the dry ingredients to the wet ingredients and stir until just combined.
Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
In a large bowl, beat the cream cheese until smooth and creamy. Add the sugar, bourbon, caramel sauce, and salt and beat again until well combined.
Add the eggs, one at a time, beating well after each addition.
Pour the cheesecake mixture over the cooled carrot cake. Smooth the top with a spatula.
Bake the cheesecake for 50-60 minutes, or until set but still slightly jiggly in the center.
Turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for 30 minutes.
Remove the cheesecake from the oven and cool to room temperature on a wire rack.
Once the cheesecake has cooled, refrigerate it for at least 4 hours, or overnight.
Before serving, sprinkle the toffee bits over the top of the cheesecake.