Bourbon Bliss Cheesecake

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Brie & Cranberry Base

• 1 1/2 cups graham cracker crumbs
• 6 tbsp butter, melted
• 1/2 cup dried cranberries
• 4 oz Brie cheese, rind removed and cubed

Bourbon & Caramel Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 3 tbsp all-purpose flour
• 4 eggs, room temperature
• 1/2 cup heavy cream
• 1/4 cup bourbon
• 1/4 cup caramel sauce

Bourbon & Butterscotch Topping

• 1/2 cup butterscotch chips
• 1/4 cup heavy cream
• 2 tbsp bourbon

Instructions

1. Preheat oven to 350°F.
2. In a food processor, pulse graham cracker crumbs and melted butter until combined.
3. Add dried cranberries and Brie cheese, and pulse until the mixture comes together.
4. Press the mixture into a 9-inch springform pan, making sure it is evenly distributed. Bake for 10 minutes and let cool.
5. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until creamy.
6. Add granulated sugar and flour, and beat until combined.
7. On low speed, beat in eggs one at a time.
8. Stir in heavy cream, bourbon, and caramel sauce until the filling is smooth.
9. Pour the filling over the cooled crust, and bake for 50-60 minutes or until the edges are set and the center is slightly jiggly.
10. Let the cheesecake cool completely before removing it from the pan.
11. In a small saucepan, melt butterscotch chips and heavy cream over low heat.
12. Stir in bourbon until the mixture is smooth and shiny.
13. Drizzle the butterscotch sauce over the cheesecake.
14. Chill the cheesecake for at least 4 hours before serving.