Bourbon Caramel Heaven Cheesecake

Oreo Base

• 24 Oreo cookies, finely crushed
• 6 tablespoons unsalted butter, melted

Bourbon & Caramel Filling

• 3 containers (24 ounces) Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup granulated sugar
• 1/4 cup sour cream
• 4 large eggs
• 1/4 cup bourbon
• 1/2 cup caramel sauce

Fruit Compote Topping

• 2 cups mixed berries (such as strawberries, blueberries, and raspberries)
• 1/4 cup granulated sugar
• 2 tablespoons lemon juice

Instructions

1. Preheat the oven to 350°F. Wrap the bottom and sides of a 9-inch springform pan with aluminum foil. This will prevent any leaks.
2. Combine the crushed Oreo cookies and melted butter in a bowl and mix until well combined. Press the mixture onto the bottom of the prepared pan. Bake for 10 minutes. Remove from oven and let cool.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and sour cream until well combined and smooth. Add the eggs, one at a time, mixing well after each addition. Add the bourbon and caramel sauce and mix until just combined.
4. Pour the cheesecake batter onto the cooled Oreo crust and smooth out the top. Place the cheesecake into a larger baking pan. Fill the larger baking pan with hot water halfway up the sides of the springform pan. This will create a water bath and help the cheesecake cook evenly.
5. Bake for 1 hour 15 minutes or until the cheesecake is set and the edges are just starting to turn golden brown. Turn the oven off and crack the oven door slightly. Let the cheesecake cool in the oven for 30 minutes. Remove from the oven and let cool completely on a wire rack. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.
6. In a saucepan, combine the mixed berries, sugar, and lemon juice. Cook over medium heat until the berries break down and a thick sauce forms, about 10 minutes. Remove from heat and let cool. Pour over the chilled cheesecake before serving.