Ginger Snap Bourbon Cheesecake with Salted Caramel Topping

Ingredients:

• 7 oz Ginger Snap cookies, finely crushed
• 4 oz unsalted butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/4 cups granulated sugar
• 1/2 cup heavy cream
• 3 tbsp all-purpose flour
• 4 large eggs
• 1/4 cup bourbon
• 1 tsp vanilla extract
• 1/2 cup store-bought caramel sauce
• 1/2 tsp coarse sea salt

Instructions:

1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the ginger snap crumbs and melted butter until the mixture clumps together.
3. Transfer the ginger snap mixture to a 9-inch springform cake pan and press it firmly into the bottom and up the sides of the pan.
4. Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool.
5. To make the filling, in a large mixing bowl beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until smooth.
6. Add the heavy cream and flour and continue to beat until the mixture is well combined.
7. Add the eggs one at a time, beating after each addition until the mixture is smooth.
8. Mix in the bourbon and vanilla extract and beat until the mixture is thoroughly combined.
9. Pour the cheesecake filling over the cooled crust and bake for 50-55 minutes or until the center of the cheesecake is just set.
10. Remove the cheesecake from the oven and transfer it to a wire rack to cool to room temperature.
11. Mix the caramel sauce and sea salt in a bowl and spread it evenly over the cheesecake.
12. Refrigerate the cheesecake for at least 3 hours or overnight before slicing and serving.