Caramel Bourbon Cheesecake with Butterscotch Topping on a Carrot Cake Base

Ingredients:

1 pre-made Carrot Cake Base
24 oz of Norman's Kosher Cholov Yisroel Cream Cheese
1 1/2 cups brown sugar
4 eggs
1/4 cup bourbon
1/2 cup caramel sauce
1/4 cup heavy cream
1/2 cup butterscotch chips
1/4 cup bourbon
1/4 cup heavy cream

Instructions:

Preheat your oven to 350 degrees Fahrenheit and prepare a 9-inch springform pan by lightly greasing it.
Place your pre-made Carrot Cake Base on the bottom of the prepared springform pan. With your hands, press the cake gently into the bottom of the pan to form an even, flat layer.
In a large mixing bowl, add your 24 oz of Norman's Kosher Cholov Yisroel Cream Cheese, 1 1/2 cups brown sugar, and 1/4 cup bourbon. Using an electric mixer on medium speed, mix the ingredients together until the mixture is creamy and smooth.
Add 4 eggs, one at a time, to the mixing bowl. Beat the eggs into the cream cheese mixture until they are fully incorporated.
Pour 1/2 cup caramel sauce and 1/4 cup heavy cream into the mixing bowl with the cream cheese mixture. Using your electric mixer on medium speed, continue to beat the mixture until it is well combined.
Pour the cheesecake filling mixture over your Carrot Cake Base in the prepared pan. Smooth the cheesecake filling with a spatula to even the top.
Bake your cheesecake in the preheated oven for 60-80 minutes, or until the cheesecake is set but still slightly jiggly in the middle. Remove the cheesecake from the oven and allow it to cool to room temperature.
While the cheesecake is cooling, make your Bourbon Butterscotch Topping. Melt 1/2 cup butterscotch chips in a double boiler or microwave. Once the chips are melted, add 1/4 cup bourbon and 1/4 cup heavy cream to the pot. Stir the mixture together until it is well combined and smooth.
After the cheesecake has cooled completely, drizzle your Bourbon Butterscotch Topping over the top of the cheesecake. Refrigerate the cheesecake for at least 2 hours before serving.