Bourbon Butterscotch Cheesecake

Ingredients:

• 2 cups Graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 4 containers (8 oz each) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/4 cups granulated sugar
• 3 tablespoons all-purpose flour
• 4 large eggs
• 1/2 cup heavy whipping cream
• 1/4 cup bourbon
• 1/2 cup butterscotch chips

Instructions:

1. Preheat oven to 325°F.
2. In a bowl, combine Graham cracker crumbs, melted butter, and 1/4 cup granulated sugar and mix until crumbly.
3. Press mixture into the bottom of a 9-inch springform pan, and bake for 10 minutes. Remove from oven and let cool.
4. Meanwhile, in a mixing bowl, beat cream cheese and 1 1/4 cups granulated sugar until smooth and creamy.
5. Add flour and mix until well combined.
6. Add eggs, one at a time, mixing well after each addition.
7. Stir in heavy cream and bourbon until well combined.
8. Pour mixture over the cooled crust.
9. Bake for 60-70 minutes, or until the center is almost set and the edges are puffed and lightly golden.
10. Let cool for one hour. While cooling, make the butterscotch topping.
11. In a microwave-safe bowl, melt butterscotch chips in the microwave in 15-second intervals, stirring in between, until fully melted.
12. Drizzle melted butterscotch over the top of the cheesecake.
13. Refrigerate for at least 4 hours, or overnight, before serving.