Bourbon Bliss Cheesecake

Graham Cracker Base

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Bourbon & Caramel Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1/4 cup bourbon
• 1/4 cup caramel sauce
• 4 large eggs

Cheesecake Truffle Topping

• 8 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup heavy cream
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter
• 1 tsp vanilla extract
• 8 oz semisweet chocolate, chopped

Instructions

1. Preheat oven to 325°F.
2. Mix together graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan and bake for 10 minutes.
3. In a large bowl, beat the cream cheese until smooth. Add sugar, bourbon, and caramel sauce, and mix until well combined. Add eggs, one at a time, beating after each addition.
4. Pour filling over crust and bake for 50-55 minutes, or until the center is almost set. Remove from oven and let cool completely.
5. To make the cheesecake truffle topping, beat the cream cheese, heavy cream, sugar, butter, and vanilla extract until smooth and creamy. Melt the chopped chocolate in a bowl over a pot of simmering water, stirring occasionally, until smooth.
6. Add the melted chocolate to the cream cheese mixture and beat until well combined. Pour over cooled cheesecake and smooth with a spatula. Refrigerate for at least 4 hours before serving.

Enjoy your delicious Bourbon Bliss Cheesecake!