Bourbon Caramel Cheesecake Truffle

Oreo Base

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

Mix the crushed Oreos and melted butter until combined. Press mixture onto the bottom of a 9-inch springform pan. Refrigerate while you prepare the filling.

Bourbon & Caramel Filling

• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese, softened (24 oz in total)
• 1/2 cup granulated sugar
• 1/4 cup Bourbon
• 1/2 cup caramel sauce (homemade or store-bought)
• 4 large eggs, room temperature
• 1/3 cup heavy cream

Preheat the oven to 325°F (165°C). In a large bowl, beat the cream cheese and sugar until creamy. Add in the Bourbon and caramel sauce, mixing until combined. Add the eggs one at a time, mixing well after each addition. Pour in the heavy cream, mixing until combined. Pour the mixture onto the prepared crust, smoothing out the top. Bake for 50-55 minutes or until the edges are lightly browned and the center is slightly jiggly. Allow to cool completely before adding the topping.

Cheesecake Truffle Topping

• 1/2 cup heavy cream
• 6 oz semi-sweet chocolate, chopped
• 1 container of Norman's Kosher Cholov Yisroel Cream Cheese, softened (8 oz)

In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped chocolate, stirring until melted and smooth. In a separate bowl, beat the cream cheese until creamy. Add the chocolate mixture, beating until combined. Spread the cheesecake truffle topping over the cooled cheesecake and refrigerate for at least 4 hours or until set. Serve and enjoy!