Bourbon Bliss Cheesecake

Graham Cracker Base

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tablespoons unsalted butter, melted

Bourbon & Caramel Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 4 large eggs
• 1/3 cup sour cream
• 1/4 cup Bourbon
• 1/2 cup store-bought Caramel Sauce

Bourbon & Butterscotch Topping

• 1/2 cup butterscotch chips
• 1/2 cup heavy cream
• 2 tablespoons Bourbon

Instructions

1. Preheat the oven to 325°F. 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.
2. In a large mixing bowl, beat the cream cheese and sugar together until smooth. Beat in the flour. Add eggs one at a time, mixing well after each addition. Stir in the sour cream, Bourbon, and Caramel Sauce until evenly combined.
3. Pour the filling over the prepared crust and bake for 50-60 minutes, or until lightly golden and set around the edges but still slightly jiggly in the center. Allow the cheesecake to cool to room temperature on a wire rack, then chill in the fridge for at least 4 hours or overnight.
4. For the Bourbon & Butterscotch Topping, combine the butterscotch chips and heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until melted and smooth. Stir in the Bourbon. Allow to cool slightly, then pour over the chilled cheesecake and spread into an even layer. Serve cold.