Banana Nut Peanut Butter Cup Cheesecake with Bourbon & Butterscotch Topping

Ingredients:

• 2 cups crushed banana nut flavored cookies
• 1/4 cup unsalted butter, melted
• 16 oz. Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 2 large eggs
• 1/4 cup heavy cream
• 1/4 cup bourbon
• 1/2 cup butterscotch chips

Instructions:

1. Preheat the oven to 325°F. Grease a 9-inch springform pan.
2. Mix the crushed banana nut cookies with the melted butter. Press the mixture into the bottom of the prepared pan.
3. In a large bowl, beat the cream cheese with an electric mixer until smooth. Add in the peanut butter, sugar, and vanilla extract. Beat until well combined.
4. Beat in the eggs, one at a time.
5. Beat in the heavy cream.
6. Pour the cheesecake filling into the prepared crust. Smooth the top with a spatula.
7. Bake for 45-50 minutes, or until the edges are lightly browned and the center is almost set. Allow it to cool to room temperature before adding the topping.
8. In a small saucepan, heat the bourbon over medium heat until it comes to a boil. Reduce the heat and let it simmer for 5-7 minutes, or until it has reduced by half.
9. Add in the butterscotch chips and stir until melted and smooth.
10. Pour the bourbon and butterscotch mixture over the cooled cheesecake. Allow it to set, refrigerated, for at least 1 hour before serving.