Bourbon & Caramel Cheesecake with Rose Topping

Graham Cracker Base

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup unsalted butter, melted

Mix graham cracker crumbs, sugar, and melted butter together in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan. Refrigerate for 30 minutes.

Bourbon & Caramel Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 1/4 cups brown sugar
• 3 tablespoons all-purpose flour
• 4 large eggs
• 1/2 cup sour cream
• 1/4 cup bourbon
• 1/4 cup caramel sauce

Preheat the oven to 350°F. In a large mixing bowl, beat the cream cheese and brown sugar together until creamy. Add in the flour and mix well. Add in the eggs, one at a time, mixing well after each addition. Stir in the sour cream, bourbon, and caramel sauce. Pour the cheesecake mixture over the graham cracker crust and spread it out evenly.

Bake for 50-55 minutes or until the edges have puffed up and the center is jiggly but set. Remove from the oven and cool for 10 minutes. Then, use a sharp knife to loosen the edges of the cheesecake from the pan. Refrigerate for at least 4 hours, or overnight, to set the cheesecake.

Rose Topping

• 1/2 cup fresh raspberries, mashed
• 1 tablespoon lemon juice
• 1/4 cup honey
• 1/2 teaspoon rose water

In a small mixing bowl, mix the mashed raspberries, lemon juice, and honey together. Stir in the rose water. Cover and refrigerate until ready to serve. Drizzle over the cheesecake before serving.