Bourbon Butterscotch Cheesecake with Oreo Crust

Ingredients:

• 24 Oreo cookies
• 6 tablespoons unsalted butter, melted
• 2 containers (16 ounces) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 4 large eggs
• 1/4 cup bourbon
• 1/2 cup butterscotch chips
• 1/3 cup heavy cream

Instructions:

1. Preheat oven to 325°F.
2. Crush the Oreos in a food processor until fine crumbs form. Add melted butter and pulse until combined. Press mixture firmly onto bottom and up the sides of a 9-inch springform pan.
3. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
4. Add in sugar, flour, and vanilla extract. Mix until well combined and smooth.
5. Beat in eggs, one at a time, until just combined.
6. Stir in bourbon. Pour mixture over cookie crust.
7. Bake for 45-50 minutes, or until the edges are lightly golden and the center is almost set. Allow to cool completely in pan before removing.
8. Melt butterscotch chips and heavy cream together in a small saucepan or in the microwave until smooth. Pour over cooled cheesecake.
9. Refrigerate for at least 2 hours, or until firm. Serve chilled.