Cinnamon Roll Cheesecake with Bourbon Caramel Filling and Peach Mango Topping

Ingredients:

• 1 1/2 cups crushed cinnamon roll cookies
• 1/4 cup unsalted butter, melted
• 16 oz. Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/2 cup sour cream
• 1/4 cup bourbon
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup caramel sauce
• 1 large peach, peeled and sliced
• 1 large mango, peeled and sliced

Directions:

1. Preheat oven to 325°F.
2. Combine cinnamon roll cookie crumbs and melted butter in a bowl. Press the mixture onto the bottom of a 9-inch springform pan and chill for 10 minutes.
3. In a mixing bowl, beat softened Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Gradually add in sugar, flour, and sour cream, beating until the mixture is creamy.
4. Mix in bourbon, eggs, and vanilla extract until well combined.
5. Pour the cheesecake filling onto the crust and bake for 50-55 minutes or until center is almost set.
6. Remove from oven and let cool for 10 minutes. Spread caramel sauce on top of cheesecake.
7. Chill in the refrigerator for at least 2 hours, if not overnight.
8. Top with sliced peach and mango before serving.