Caramel Bourbon Cheesecake with Carrot Cake Crust and Hot Fudge Topping

Ingredients:

• 1 cup carrot cake crumbs
• 1/4 cup unsalted margarine, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 3/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 3 tablespoons bourbon
• 3 eggs, room temperature
• 1/4 cup caramel sauce
• 1/2 cup heavy cream
• 1/4 cup chocolate chips

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan and set aside.
2. In a small bowl, combine the carrot cake crumbs and melted margarine. Stir until well combined and press the mixture into the bottom of the prepared pan. Bake for 10 minutes and let cool.
3. Reduce the oven temperature to 325°F.
4. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add the sugar, vanilla extract, and bourbon and beat until well combined.
5. Beat in the eggs one at a time until well combined.
6. Drizzle the caramel sauce over the cooled crust, then pour the cheesecake mixture over it.
7. Bake for 45-50 minutes, or until the cheesecake is set and the edges are lightly browned. Turn off the oven and let the cheesecake cool in the oven for 30 minutes with the door slightly open.
8. Remove the cheesecake from the oven and let cool to room temperature. Refrigerate for at least 3 hours or overnight.
9. In a small saucepan, heat the heavy cream until it just starts to boil. Remove from heat and stir in the chocolate chips until smooth.
10. Remove the cheesecake from the pan and transfer to a serving plate. Drizzle the hot fudge sauce over the top of the cheesecake.
11. Slice and serve!