Bourbon Caramel Cheesecake with Berries and Cream Topping

Ingredients:

• 1 1/2 cups shortbread cookie crumbs
• 4 tablespoons unsalted butter, melted
• 3 containers of 8 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• 3 large eggs, at room temperature
• 1/4 cup bourbon
• 1/4 cup caramel sauce
• 1 teaspoon vanilla extract
• 1 cup fresh berries (such as strawberries, raspberries, blueberries), for topping
• 1 cup heavy cream, whipped, for topping

Directions:

1. Preheat oven to 350°F. Wrap the outside of a 9-inch springform pan with aluminum foil to prevent any leaks.
2. In a small bowl, mix together the shortbread cookie crumbs and melted butter until evenly combined. Press the mixture into the bottom of the prepared pan.
3. In a large bowl, beat the cream cheese until smooth. Add the sugar and flour and beat until fluffy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the bourbon, caramel sauce, and vanilla extract until well combined.
4. Pour the cheesecake mixture over the prepared crust and smooth the top with a spatula.
5. Bake for 40-45 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 30 minutes with the door slightly cracked. This will prevent the cheesecake from cracking or sinking.
6. Remove the cheesecake from the oven and let cool to room temperature. Refrigerate for at least 2 hours, or overnight, until chilled and set.
7. Before serving, remove the cheesecake from the pan and place on a serving plate.
8. In a small bowl, mix together the fresh berries. Serve the cheesecake with the berries and whipped cream on top.