Bourbon Maple Pecan Cheesecake

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup pecans, toasted and chopped
• 6 tablespoons unsalted butter, melted
• 1/4 cup maple syrup
• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 3 large eggs, room temperature
• 1/4 cup bourbon
• 1/4 cup caramel sauce
• 1/4 cup butterscotch chips

Instructions:

1. Preheat the oven to 350°F.
2. In a bowl, mix together the graham cracker crumbs, pecans, melted butter, and maple syrup.
3. Press the mixture into the bottom of a 9-inch springform pan and bake for 8-10 minutes.
4. In a large bowl, beat the cream cheese until smooth.
5. Gradually add the sugar, flour, and salt, beating until well combined.
6. Add the eggs one at a time, mixing well after each addition.
7. Stir in the bourbon and caramel sauce.
8. Pour the mixture over the crust and bake for 35-40 minutes, or until the edges are set and the center is slightly jiggly.
9. Turn off the oven and leave the cheesecake in for 10 more minutes with the door slightly cracked.
10. Remove from oven and let cool on a wire rack for 30 minutes.
11. Meanwhile, make the butterscotch topping by melting the butterscotch chips in the microwave or in a small saucepan over low heat.
12. Spread the butterscotch topping over the cheesecake and let it set in the refrigerator for at least 2 hours or overnight.
13. Serve chilled and enjoy!