Indulgent Salted Caramel Cheesecake with Bourbon & Butterscotch Topping

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Oreo Crust Ingredients:

• 24 Oreo cookies, crushed finely
• 1/4 cup unsalted butter, melted

Salted Caramel Cheesecake Filling Ingredients:

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 eggs, room temperature
• 1 teaspoon vanilla extract
• 1/4 cup salted caramel sauce

Bourbon & Butterscotch Topping Ingredients:

• 1/2 cup butterscotch chips
• 1/4 cup heavy cream
• 1 tablespoon bourbon

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan and set aside.
2. In a small bowl, combine the crushed Oreos and melted butter until well combined. Press the mixture onto the bottom of the prepared pan, using a flat bottomed glass to press down and ensure an even layer. Bake for 10 minutes then let cool.
3. In a large mixing bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese and sugar until creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and salted caramel sauce.
4. Pour the cheesecake filling onto the Oreo crust. Bake for 35-40 minutes or until set. Let cool to room temperature.
5. In a small saucepan, heat the butterscotch chips and heavy cream over low heat, stirring until melted and smooth. Remove from heat and stir in the bourbon.
6. Pour the bourbon & butterscotch topping over the cooled cheesecake. Spread evenly using an offset spatula.
7. Refrigerate for at least 2 hours before serving. Cut into slices and enjoy!