Bourbon Caramel Cheesecake with a Peanut Butter Cup Topping

Ingredients for Almond Flour Base:

• 1 1/2 cups almond flour
• 1/4 cup butter, melted
• 1/4 cup granulated sugar

Ingredients for Bourbon & Caramel Filling:

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 1/4 cup bourbon
• 1/4 cup caramel sauce
• 4 eggs

Ingredients for Peanut Butter Cup Topping:

• 1 cup semi-sweet chocolate chips
• 1/2 cup creamy peanut butter
• 1/4 cup chopped peanuts

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan and set aside.
2. For the almond flour base: In a bowl, combine almond flour, melted butter, and sugar. Press the mixture into the bottom of the prepared pan and bake for 10-12 minutes or until lightly browned.
3. For the bourbon & caramel filling: In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar with an electric mixer until smooth. Add bourbon and caramel sauce and mix until well combined. Beat in the eggs one at a time until blended.
4. Pour the filling over the almond flour base. Bake for 45-50 minutes or until the center is almost set. Allow the cheesecake to cool to room temperature before removing from the pan.
5. For the peanut butter cup topping: In a microwave-safe bowl, melt chocolate chips and peanut butter in 30-second intervals, stirring in between, until smooth. Pour mixture over the cooled cheesecake. Sprinkle with chopped peanuts. Allow the topping to set before serving.
6. Enjoy your delicious Bourbon Caramel Cheesecake with a Peanut Butter Cup Topping!