Oreo-Bourbon Cheesecake with Berries and Cream Topping

Ingredients

• 24 Oreo cookies, crushed
• 6 tbsp butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 eggs, room temperature
• 1/2 cup sour cream, room temperature
• 1/4 cup bourbon
• 1/4 cup caramel sauce
• 1 cup mixed berries
• 1 cup heavy cream
• 1/4 cup confectioners' sugar

Directions

1. Preheat the oven to 325°F (165°C).
2. In a medium bowl, mix the crushed Oreos with melted butter until evenly moistened. Press the mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes, or until set. Set aside to cool.
3. In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and fluffy. Add the granulated sugar and continue to beat until well combined.
4. Add the eggs, one at a time, while continuing to mix on low speed. Scrape the sides of the bowl to ensure everything is evenly incorporated.
5. Mix in the sour cream, bourbon, and caramel sauce, until everything is well combined.
6. Pour the cheesecake batter over the Oreo crust and bake for 50-55 minutes, or until the center is set and the edges are slightly golden brown. Allow to cool completely at room temperature before refrigerating.
7. Before serving, remove the cheesecake from the springform pan. Spread the mixed berries on top of the cheesecake.
8. In a large mixing bowl, whip the heavy cream with an electric mixer on high speed until you have soft peaks.
9. Add in the confectioners' sugar and continue to whip until stiff peaks form. Spread the whipped cream over the berries and slice to serve.