Rosemary Olive Oil Cheesecake with Bourbon Caramel and Peanut Butter Cup Topping

Ingredients:

• 1 1/2 cups rosemary olive oil flavored biscuit crumbs
• 6 tbsp melted unsalted butter
• 16oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1/2 cup heavy cream
• 2 tbsp bourbon whiskey
• 1/2 cup caramel sauce
• 1/2 cup peanut butter cups, chopped

Instructions:

1. Preheat oven to 325°F.
2. Lightly butter a 9-inch springform pan.
3. In a bowl, mix together biscuit crumbs and melted butter.
4. Press crumb mixture onto the bottom of the prepared pan.
5. Bake for 10 minutes. Set aside to cool.
6. In a mixing bowl, beat cream cheese and sugar until creamy.
7. Beat in eggs, one at a time, until just blended.
8. Stir in heavy cream and bourbon.
9. Pour mixture over the cooled crust.
10. Bake for 1 hour, or until the edge of the cheesecake is set, but the center jiggles slightly when shaken.
11. Remove cheesecake from the oven and let it cool on a rack for 15 minutes.
12. Run a blunt knife around the edge of the pan to loosen the cheesecake from the edge, then chill for at least 3 hours.
13. Before serving, heat caramel in a small saucepan and spoon caramel on top of chilled cheesecake, spreading it to the edges.
14. Sprinkle chopped peanut butter cups on top.
15. Serve chilled.