Bourbon Caramel Cheesecake with Salted Caramel Topping

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Ingredients:

• 1 ½ cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/2 cup bourbon
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese, room temperature (24 oz total)
• 1/2 cup sour cream, room temperature
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1/2 cup caramel sauce, homemade or store-bought
• 1/2 tsp sea salt

Directions:

1. Preheat oven to 350°F.
2. Combine graham cracker crumbs and melted butter in a bowl. Press mixture on the bottom of a 9-inch springform pan.
3. In a saucepan, combine bourbon, granulated sugar, and brown sugar. Cook over medium heat, stirring continuously, until sugar dissolves and mixture starts to boil. Reduce heat to low and let simmer for 5 minutes. Remove from heat and let cool.
4. In a mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add sour cream and beat until combined.
5. Add eggs one at a time, beating thoroughly after each addition.
6. Add vanilla extract, salt, and cooled bourbon caramel mixture. Stir until combined.
7. Pour cheesecake batter into the prepared crust and smooth the top with a spatula.
8. Bake for about 45-50 minutes or until the edges are set and the center is slightly jiggly.
9. Remove from oven and let cool to room temperature. Then refrigerate for at least 2 hours or overnight.
10. Before serving, heat caramel sauce in the microwave or on the stove until it is pourable and smooth. Drizzle over cheesecake.
11. Sprinkle sea salt on top of the caramel sauce.
12. Enjoy your delicious Bourbon Caramel Cheesecake with Salted Caramel Topping!