Bourbon Caramel Bliss Cheesecake

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Ingredients:

• 2 cups crushed Oreo cookies (about 20 cookies)
• 1/4 cup unsalted butter, melted
• 3 containers of 8oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup granulated sugar
• 2 tablespoons all-purpose flour
• 3 large eggs, room temperature
• 1/3 cup bourbon
• 1/2 cup caramel sauce
• 1 cup sour cream
• 1/4 cup strong brewed coffee, chilled
• 1/2 cup caramel sauce, for topping

Directions:

1. Preheat the oven to 325°F (163°C). Place a 9-inch springform pan on a baking sheet and set aside.
2. In a medium bowl, mix the crushed Oreo cookies and melted butter until well combined. Press the mixture onto the bottom of the prepared springform pan and up the sides.
3. Bake the crust for 10 minutes, then remove from the oven and let cool while preparing the filling.
4. In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
5. Add the sugar and flour, and continue to mix until well combined.
6. Beat in the eggs, one at a time, until fully incorporated into the mixture.
7. Mix in the bourbon and 1/2 cup caramel sauce until fully combined.
8. Pour the filling over the crust and smooth out the top with a spatula.
9. Bake the cheesecake in the preheated oven for 50-60 minutes or until the center is almost set.
10. Remove from the oven and run a knife around the edges to loosen the cheesecake from the sides of the pan.
11. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight to set.
12. In a small mixing bowl, whisk the sour cream and chilled brewed coffee together until well combined.
13. Pour the sour cream mixture over the top of the chilled cheesecake and spread it out evenly.
14. Drizzle the remaining 1/2 cup of caramel sauce over the top of the sour cream layer.
15. Slice and serve chilled. Enjoy!