Floral Bourbon Cheesecake with Black & White Cookie Crust and Butterscotch Topping

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Ingredients:

• 15 Black & White Cookies, finely crushed (about 2 cups)
• 6 tablespoons unsalted butter, melted
• 4 containers Norman's Kosher Cholov Yisroel Cream Cheese, room temperature (32 ounces total)
• 1 1/3 cups granulated sugar
• 1/3 cup elderflower liqueur
• 4 large eggs, room temperature
• 1/2 cup heavy cream
• 1/4 teaspoon salt
• 1 cup butterscotch chips
• 1/4 cup bourbon

Instructions:

1. Preheat oven to 325°F.
2. Combine crushed Black & White Cookies and melted butter in a mixing bowl. Press mixture firmly onto bottom of a 9-inch springform pan. Chill in freezer for at least 10 minutes.
3. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth and creamy.
4. Add elderflower liqueur and beat until smooth.
5. Add eggs, one at a time, beating well after each addition.
6. Add heavy cream and salt. Beat just until combined.
7. Pour batter into prepared crust and smooth top with a spatula. Bake for 1 hour or until center is almost set.
8. While the cheesecake is baking, prepare the topping. In a small saucepan, melt butterscotch chips over low heat. Add bourbon and stir to combine. Remove from heat.
9. When cheesecake is done, remove from oven and let cool for 10 minutes. Run a knife around the edge of the cheesecake to loosen it from the pan.
10. Pour butterscotch topping over cheesecake, spreading it into an even layer. Return cheesecake to oven and bake for an additional 10 minutes.
11. Remove cheesecake from oven and allow it to cool completely at room temperature.
12. Cover and refrigerate overnight.