Date & Walnut Cheesecake with Bourbon & Butterscotch Topping

Ingredients:

• 1 cup walnuts, finely chopped
• 1 cup pitted dates, chopped
• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 4 containers (8oz each) Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 1/2 cups granulated sugar
• 4 large eggs, at room temperature
• 1 tsp vanilla extract
• 1/3 cup all-purpose flour
• 1/2 cup heavy cream
• 1/2 cup bourbon
• 1/2 cup butterscotch chips

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a mixing bowl combine the chopped walnuts, chopped dates, graham cracker crumbs, and melted unsalted butter until well combined.
3. Press the mixture onto the bottom of the prepared springform pan. Bake in the preheated oven for 10 minutes, then take out from oven and let it cool down.
4. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until well combined and fluffy using a hand mixer or a stand mixer.
5. Add the eggs one at a time and beat well after each addition.
6. Mix in the vanilla extract and flour until just combined.
7. Pour the mixture onto the cooled crust and smooth out the top.
8. Bake for 45-50 minutes or until the edges are slightly golden brown and the center is almost set.
9. Turn off the oven and open the door slightly. Let the cheesecake cool down in the oven for 1 hour.
10. Remove the cheesecake from the oven and allow it to cool down completely at room temperature. Then refrigerate for at least 4 hours or overnight.
11. In a small saucepan heat the heavy cream and butterscotch chips over medium heat until smooth. Add the bourbon and cook until the mixture thickens slightly.
12. Pour the bourbon and butterscotch topping over the chilled cheesecake and smooth out the top.
13. Refrigerate for 30 minutes or until the topping sets. Slice and serve.