Boozy Caramel Cheesecake with Candied Pecans on a Black & White Cookie Crust

Ingredients:

• 9 oz. of Black & White Cookies
• 3 Tbsp. of Unsalted Butter, Melted
• 4 Containers (32 oz.) of Norman's Kosher Cholov Yisroel Cream Cheese, Room Temperature
• 2 Cups of Granulated Sugar
• 6 Large Eggs, Room Temperature
• 1/4 Cup of Cornstarch
• 1/4 Cup of Bourbon
• 1 1/2 tsp. of Vanilla Extract
• 1/4 Cup of Heavy Cream
• 1 Cup of Chopped Pecans
• 1/4 Cup of Brown Sugar
• 1/4 Cup of Water

Instructions:

1. Preheat the oven to 350°F.
2. In a food processor, pulse the Black & White Cookies until they are finely ground.
3. Add the melted butter and pulse until the mixture is combined.
4. Press the cookie mixture into the bottom of a 9-inch springform pan.
5. Bake the crust for 10 minutes, then remove from the oven and set aside.
6. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar until smooth and creamy.
7. Beat in the eggs, one at a time, until fully incorporated.
8. Add the cornstarch, bourbon, and vanilla extract, and mix until combined.
9. Stir in the heavy cream.
10. Pour the cheesecake mixture over the crust and smooth the top with a spatula.
11. Bake the cheesecake for 55-60 minutes, or until the edges are set but the center is still slightly jiggly.
12. Remove the cheesecake from the oven and let it cool to room temperature.
13. Meanwhile, in a small saucepan, combine the chopped pecans, brown sugar, and water.
14. Cook over medium heat, stirring frequently, until the mixture thickens and the pecans are coated in caramel, about 10 minutes.
15. Let the pecans cool to room temperature, then sprinkle them over the top of the cheesecake.
16. Refrigerate the cheesecake for at least 4 hours, or until firm.
17. Slice and serve cold, garnished with extra candied pecans if desired.