Bourbon Butterscotch Cheesecake with Ginger Snap Crust

Ingredients

• 2 cups Ginger Snap Cookies, crumbled
• 6 tablespoons unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup bourbon
• 1/2 cup butterscotch chips
• 1/2 cup heavy cream

Instructions

1. Preheat oven to 325°F.
2. Mix the Ginger Snap crumbles and melted butter in a medium bowl until fully combined. Press the mixture into the bottom of a 9-inch springform pan.
3. Bake the Ginger Snap crust for 10 minutes. Remove from oven and allow to cool.
4. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until light and fluffy, about 3-4 minutes.
5. Add the eggs, one at a time, beating well after each addition.
6. Stir in the vanilla extract and salt.
7. Stir in the bourbon until combined.
8. Pour the cheesecake filling into the cooled Ginger Snap crust. Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
9. Allow the cheesecake to cool to room temperature before refrigerating for at least 4 hours or overnight.
10. To make the Butterscotch Topping, place the butterscotch chips and heavy cream in a small saucepan and heat over low heat, stirring occasionally until melted and smooth.
11. Pour the Butterscotch Topping over the chilled cheesecake and serve.