Bourbon Caramel Berry Cheesecake with Maple Pecan Crust

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Ingredients:

• For the Maple Pecan Crust:
• 1 1/2 cups graham cracker crumbs
• 1/2 cup pecans, finely chopped
• 1/4 cup maple syrup
• 1/4 cup unsalted butter, melted
• For the Bourbon Caramel Filling:
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened (3 containers)
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1/3 cup bourbon
• 1/4 cup caramel sauce
• 1 tsp vanilla extract
• For the Berries & Cream Topping:
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup sliced strawberries
• 1/2 cup blueberries

Instructions:

1. Preheat the oven to 325°F.
2. Make the crust by combining graham cracker crumbs, chopped pecans, maple syrup, and melted butter in a bowl. Mix well.
3. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Let cool.
4. In a large mixing bowl, beat the cream cheese until creamy and smooth.
5. Add the sugar and beat until well combined.
6. Add the eggs, one at a time, beating well after each addition.
7. Stir in bourbon, caramel sauce, and vanilla extract.
8. Pour the mixture over the crust and smooth the top with a spatula.
9. Bake for 55-60 minutes or until the edges are lightly browned and the center is almost set.
10. Remove from the oven and let cool completely.
11. In a medium mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
12. Spread the whipped cream over the cheesecake and top with sliced strawberries and blueberries.
13. Refrigerate for at least 2 hours before serving.