Bourbon Caramel Oreo Cheesecake

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Ingredients:

• 24 Oreo cookies, crushed into crumbs
• 6 tablespoons unsalted butter, melted
• 2 (8 oz) containers Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 1/4 cup bourbon
• 2 teaspoons vanilla extract
• 2 eggs
• 1/4 cup caramel sauce
• 1/2 cup hot fudge sauce

Directions:

1. Preheat the oven to 325°F.
2. In a medium bowl, combine the Oreo crumbs and melted butter until the crumbs are moistened. Press the mixture into the bottom of a 9-inch springform pan.
3. In a large mixing bowl, beat the cream cheese and sugar together until smooth. Add the bourbon and vanilla extract and mix until combined. Add the eggs, one at a time, beating well after each addition. Stir in the caramel sauce. Pour the mixture over the Oreo crust.
4. Bake for 45-50 minutes or until the cheesecake is just set. Turn off the oven and let the cheesecake cool inside for 30 minutes before removing it. Chill in the refrigerator for at least 3 hours or overnight.
5. When ready to serve, heat the hot fudge sauce in a small saucepan over low heat or in the microwave until warm and pourable. Drizzle the hot fudge over the cheesecake and serve.