Bourbon Caramel Indulgence Cheesecake

Oreo Crust

• 24 Oreo Cookies, finely crushed
• 6 tablespoons unsalted butter, melted
• 1/4 teaspoon salt

Instructions: Preheat oven to 350°F. Mix Oreo crumbs, melted butter, and salt until well combined. Press mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool on a wire rack.

Bourbon Caramel Filling

• 3 (8oz) containers Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1/3 cup heavy cream
• 1/4 cup bourbon
• 1/4 cup caramel sauce
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions: In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs, one at a time, mixing well after each one. Beat in the heavy cream, bourbon, caramel sauce, vanilla extract, and salt until well combined. Pour the mixture into the prepared crust. Bake for 45-50 minutes or until the center is almost set. Allow cheesecake to cool completely before adding the topping.

Chocolate Ganache Topping

• 1/2 cup heavy cream
• 6 oz semi-sweet chocolate, chopped
• 1 tablespoon unsalted butter, at room temperature

Instructions: Heat heavy cream in a saucepan over medium heat. Add the chopped chocolate and butter, stir until melted. Remove from heat and let cool down for 5 minutes. Pour the ganache over the cooled cheesecake and spread it evenly. Let the cheesecake chill in the refrigerator for at least 4 hours or overnight. Serve and enjoy.