Bourbon Caramel Cheesecake with Oreo Crust and Caramel Sauce Topping

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Ingredients:

• 24 Oreo cookies, finely crushed
• 1/4 cup unsalted butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated white sugar
• 3 large eggs
• 1/2 cup sour cream
• 1/4 cup bourbon
• 1/2 cup caramel sauce, plus extra for topping

Directions:

1. Preheat the oven to 325°F and grease a 9-inch springform pan.
2. In a bowl, combine the crushed Oreos and melted butter. Press the mixture into the bottom of the pan.
3. In another bowl, beat the cream cheese until smooth. Add the sugar and beat again until fluffy.
4. Beat in the eggs, one at a time, making sure each is fully combined before adding the next.
5. Mix in the sour cream, bourbon, and 1/2 cup of caramel sauce until well combined.
6. Pour the filling over the crust and smooth out the top.
7. Bake for 1 hour, or until the edges are set but the center still jiggles slightly.
8. Turn off the oven and let the cheesecake cool inside for 30 minutes.
9. Remove the cheesecake from the oven and run a knife around the edges to loosen it from the pan.
10. Let the cheesecake cool to room temperature before refrigerating for at least 3 hours, or overnight.
11. When ready to serve, gently remove the cheesecake from the pan and drizzle with extra caramel sauce.