Bourbon Caramel Peanut Butter Cup Cheesecake

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Graham Cracker Base:

• 1 1/2 cups Graham Cracker Crumbs
• 1/4 cup Sugar
• 1/2 cup Unsalted Butter, melted

Bourbon Caramel Filling:

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 1/4 cups Brown Sugar, firmly packed
• 1/4 cup All-Purpose Flour
• 1/2 cup Heavy Cream
• 3 tbsp Bourbon
• 1 tsp Vanilla Extract
• 3 Eggs, room temperature

Peanut Butter Cup Topping:

• 1 cup Heavy Cream
• 8 oz Semi-Sweet Chocolate, chopped
• 1/2 cup Creamy Peanut Butter
• Mini Peanut Butter Cups for topping

Instructions:

1. Preheat the oven to 325°F.
2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes. Set aside to cool.
3. In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy.
4. Add brown sugar, flour, and heavy cream, and beat on low speed until just combined.
5. Stir in bourbon and vanilla extract. Add eggs one at a time, beating on low speed after each addition until just combined.
6. Pour the mixture over the graham cracker crust.
7. Bake for 65 to 70 minutes or until the center is almost set. Leave the cheesecake in the oven with the door slightly ajar for 30 minutes to prevent cracking. Remove from the oven and let cool completely on a wire rack.
8. To make the peanut butter cup topping, heat heavy cream in a medium saucepan over low heat until it simmers.
9. Add chopped chocolate and peanut butter, and stir until smooth.
10. Pour the mixture over the cooled cheesecake. Top with mini peanut butter cups and chill in the refrigerator for at least 4 hours before serving.