Bourbon Bliss Cheesecake

Graham Cracker Base

• 9 ounces Graham Cracker Crumbs
• 1/2 cup Sugar
• 6 tablespoons Unsalted Butter, melted

Bourbon & Caramel Filling

• 32 ounces Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 and 1/2 cups Granulated Sugar
• 4 large Eggs
• 1/3 cup Sour Cream
• 1/4 cup Bourbon
• 1 teaspoon Vanilla Extract
• 1/4 cup Caramel Sauce

Caramel Macchiato Topping

• 1 cup Heavy Cream
• 1/2 cup Packed Brown Sugar
• 1/4 cup Unsalted Butter
• 2 tablespoons Instant Coffee Granules
• 1 teaspoon Vanilla Extract

Instructions

1. Preheat oven to 350°F.
2. In a mixing bowl, combine the Graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan and chill in the refrigerator while making the filling.
3. In a large mixing bowl, beat the cream cheese and sugar until smooth. Beat in the eggs one at a time, then add the sour cream, bourbon, vanilla extract, and caramel sauce. Beat until well combined.
4. Pour the filling over the chilled crust. Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
5. Remove from the oven and let cool to room temperature. Refrigerate for at least 2 hours before serving.
6. For the topping, in a medium saucepan, heat the heavy cream, brown sugar, butter, and instant coffee granules over medium heat. Stir occasionally until the sugar has dissolved and the mixture has thickened, about 5-7 minutes.
7. Remove from heat and stir in the vanilla extract. Allow the mixture to cool to room temperature before pouring it over the cheesecake and serve.