Bourbon Caramel Cheesecake with Cornbread Crust and Whipped Cream Topping

Ingredients:

• 1 1/2 cups cornbread crumbs
• 1/4 cup unsalted butter, melted
• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup granulated sugar
• 4 large eggs
• 1/4 cup bourbon
• 1/4 cup caramel sauce
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 cup whipped cream, for topping
• Additional caramel sauce, for topping

Instructions:

1. Preheat the oven to 350°F.
2. Mix the cornbread crumbs and melted butter together in a bowl until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan and bake for 8-10 minutes until lightly browned. Set aside to cool.
4. In a large mixing bowl, beat the cream cheese until smooth and creamy.
5. Add the sugar, eggs, bourbon, caramel sauce, vanilla extract, and salt. Beat until well combined.
6. Pour the cheesecake mixture onto the cooled cornbread crust.
7. Bake for 45-50 minutes, or until the edges are light golden brown and the center is almost set.
8. Remove from the oven and cool completely on a wire rack.
9. Refrigerate for at least 2-3 hours, or preferably overnight.
10. Before serving, top with whipped cream and drizzle caramel sauce on top.