Bourbon Caramel Cheesecake with Toffee Crunch

Ingredients:

• 2 cups of Graham cracker crumbs
• 1/2 cup of unsalted butter, melted
• 1/2 cup of packed dark brown sugar
• 1/4 cup of heavy cream
• 1/4 cup of Bourbon
• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese, softened (24oz in total)
• 1/2 cup of granulated sugar
• 1 teaspoon of vanilla extract
• 3 large eggs
• 1 cup of toffee bits, divided

Instructions:

1. Preheat the oven to 325°F. Grease a 9-inch springform pan with cooking spray.
2. In a medium bowl, mix together the Graham cracker crumbs, melted butter, and 1/4 cup of packed dark brown sugar. Press the mixture into the bottom of the prepared pan.
3. Bake for 10 minutes, then remove from the oven and set aside to cool.
4. In a small saucepan, combine the remaining 1/4 cup of packed dark brown sugar, heavy cream, and Bourbon. Cook over medium-high heat, stirring constantly until the mixture thickens and starts to boil.
5. Reduce the heat and let it simmer for 1-2 minutes until it thickens to a caramel sauce consistency. Set aside to cool slightly.
6. In a large bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth.
7. Add the eggs one at a time and mix well after each addition.
8. Mix in the cooled caramel sauce and fold in 3/4 cup of toffee bits.
9. Pour the cheesecake mixture on top of the pre-baked Graham cracker crust.
10. Bake for 55-60 minutes until the cheesecake is set and the center is slightly jiggly.
11. Remove from the oven and let it cool for 10 minutes before running a knife around the edge of the pan to loosen the cheesecake.
12. Cool completely in the pan before refrigerating for at least 3 hours or overnight.
13. Serve with whipped cream and the remaining toffee bits (optional).

Enjoy your delicious Bourbon Caramel Cheesecake with Toffee Crunch!