Boozy Caramel Cheesecake with Toffee Crunch

Ingredients

• 2 cups Ginger Snap cookies, crushed
• 6 tbsp unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 tbsp all-purpose flour
• 2 eggs
• 1/4 cup Bourbon
• 1/2 cup Caramel Sauce
• 1/2 cup Toffee bits

Instructions

1. Preheat oven to 325°F.
2. In a bowl, combine the crushed Ginger Snap cookies and melted butter. Mix well and press into the bottom of a 9-inch springform pan. Bake for 10 minutes.
3. In a large bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese with sugar, flour, eggs, Bourbon, and Caramel Sauce until smooth. Pour the mixture over the Ginger Snap crust.
4. Bake for 45 minutes, or until the edges are set and the center still jiggles slightly. Turn the oven off and let the cheesecake cool inside the oven with the door ajar for 30 minutes.
5. Take the cheesecake out of the oven and let it cool to room temperature. Chill in the refrigerator for at least 3 hours, or overnight.
6. Sprinkle the Toffee bits over the cheesecake before serving.