Bourbon Caramel Cheesecake with Lemon Curd Topping

Graham cracker base

• 1 1/2 cups graham cracker crumbs
• 1/3 cup melted butter
• 1/4 cup granulated sugar

Bourbon & Caramel Filling

• 4 containers of Norman's Kosher Cholov Yisroel Cream Cheese (32 oz in total)
• 1 1/4 cups granulated sugar
• 1/2 cup heavy cream
• 4 large eggs
• 1/4 cup bourbon
• 1/4 cup caramel sauce

Lemon Curd Topping

• 1 cup sugar
• 4 egg yolks
• 1/2 cup lemon juice
• 1/8 tsp kosher salt
• 1/2 cup melted butter

Instructions

1. Preheat your oven to 350°F.
2. Mix together the graham cracker crumbs, melted butter and sugar in a medium bowl. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
4. Add the sugar and heavy cream, and mix well.
5. Stir in the eggs, one at a time, followed by the bourbon and caramel sauce.
6. Pour the filling into the cooled crust and bake for 45-50 minutes.
7. While the cheesecake is baking, make the lemon curd topping. In a small saucepan, whisk together the sugar, egg yolks, lemon juice, and salt. Cook over low heat, whisking constantly, until thickened, about 10 minutes.
8. Remove the curd from the heat and whisk in the melted butter until smooth. Set aside to cool slightly.
9. Once the cheesecake is done, remove from the oven and let it cool to room temperature. Spread the lemon curd topping over the cheesecake, and put it in the fridge for at least 2 hours, or overnight, to set.
10. Serve chilled and enjoy!