Oreo Bourbon Cheesecake with Candied Pecans

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Ingredients:

• 16 oz Oreo cookies, finely crushed
• 6 Tbsp unsalted butter, melted
• 32 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 ½ cups granulated sugar
• 5 large eggs, room temperature
• ⅓ cup bourbon
• ½ cup caramel sauce
• 1 ½ tsp vanilla extract
• 1 cup candied pecans, roughly chopped

Instructions:

1. Preheat the oven to 350°F (180°C). Grease a 9-inch springform pan.
2. In a medium bowl, stir together the Oreo cookie crumbs and melted butter until well combined. Press the mixture into the bottom of the prepared pan and up the sides, making a well-defined crust. Set aside.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer on medium speed until creamy.
4. Add the sugar and beat until light and fluffy, about 3-4 minutes.
5. Add the eggs, one at a time, beating well after each addition.
6. Stir in the bourbon, caramel sauce, and vanilla extract until well combined.
7. Pour the filling into the prepared crust and smooth the top with a spatula.
8. Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
9. Turn off the oven and leave the cheesecake inside for an additional 15 minutes.
10. Remove the cheesecake from the oven and let it cool to room temperature on a wire rack.
11. Chill the cheesecake in the refrigerator for at least 2 hours or overnight.
12. Before serving, sprinkle the top with candied pecans.
13. Enjoy!