Caramel Bourbon Cheesecake with Buttermilk Biscuit Base and Whipped Cream Topping

Ingredients:

• 1 1/2 cups buttermilk biscuit crumbs
• 1/3 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 16 oz. Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 2/3 cup granulated sugar
• 2 large eggs
• 1/2 cup sour cream
• 1/4 cup bourbon
• 1/2 cup caramel sauce
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 cup heavy cream
• 2 tbsp confectioners' sugar

Directions:

1. Preheat the oven to 350°F.
2. In a medium bowl, mix together the buttermilk biscuit crumbs, 1/3 cup granulated sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, or until golden brown. Set aside to cool.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and 2/3 cup granulated sugar until smooth and creamy.
4. Add the eggs, one at a time, beating well after each addition.
5. Mix in the sour cream, bourbon, caramel sauce, vanilla extract, and salt until well combined.
6. Pour the mixture over the cooled biscuit base in the springform pan.
7. Bake for 40-45 minutes, or until the cheesecake is just set and slightly jiggly in the middle.
8. Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
9. When ready to serve, whip the heavy cream and confectioners' sugar until stiff peaks form.
10. Remove the cheesecake from the springform pan, top with the whipped cream, and drizzle with additional caramel sauce if desired.