Caramel Bourbon Peanut Butter Cheesecake with Parmesan & Garlic Crust

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Ingredients:

• For the crust:
• 1 1/2 cups finely grated Parmesan cheese
• 1/2 cup unsalted butter, melted
• 1 tablespoon minced garlic
• For the filling:
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/2 cups granulated sugar
• 4 large eggs, room temperature
• 1/4 cup heavy cream
• 1/4 cup bourbon
• 1 teaspoon vanilla extract
• 1/2 cup caramel sauce
• For the topping:
• 1 cup creamy peanut butter
• 1/2 cup powdered sugar
• 1/4 cup unsalted butter, melted
• 1/4 cup heavy cream
• 1/4 cup chopped peanuts

Directions:

1. Preheat the oven to 325°F. Grease a 9-inch springform pan.
2. For the crust:
1. In a medium bowl, combine Parmesan cheese, melted butter, and minced garlic. Press the mixture firmly into the bottom of the prepared pan. Bake for 10-12 minutes. Set aside to cool while preparing the filling.
3. For the filling:
1. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until creamy. Add sugar and continue to beat until well combined.
2. Add eggs, one at a time, beating well after each addition.
3. Stir in heavy cream, bourbon, and vanilla extract until well combined. Add caramel sauce and stir until well mixed.
4. Pour the mixture over the crust and spread it evenly.
5. Bake for 50-55 minutes or until the edges are firm and the center is slightly jiggly. Allow it to cool completely.
4. For the topping:
1. In a small bowl, whisk together peanut butter, powdered sugar, melted butter, and heavy cream until smooth and well combined.
2. Pour the mixture over the cooled cheesecake and spread it evenly using a spatula. Sprinkle with chopped peanuts.
3. Refrigerate for at least 4 hours or overnight before slicing and serving.