Bourbon Caramel Cheesecake with Black & White Cookie Base and Vanilla Bean Frappuccino Topping

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Ingredients

• 12 Black & White cookies
• 4 tbsp unsalted butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 2 tbsp bourbon
• 2 tsp vanilla extract
• 4 large eggs
• 1/2 cup store-bought caramel sauce
• 1 cup heavy cream
• 1 tsp vanilla bean paste

Directions

1. Preheat the oven to 350°F.
2. In a food processor, pulse the Black & White cookies until finely ground. Add melted butter and pulse until mixture resembles damp sand.
3. Press the mixture into the bottom of a 9-inch springform pan, and bake for 10 minutes. Set aside to cool.
4. In a large bowl, beat the softened cream cheese using an electric mixer until smooth and creamy. Add in sugar, bourbon, and vanilla extract, and beat until well combined.
5. Add the eggs, one at a time, mixing well after each addition.
6. Stir in the caramel sauce, and pour the mixture over the cooled cookie base.
7. Bake for 45-50 minutes, until the edges are set but the center is still slightly wobbly.
8. Cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
9. When ready to serve, whip together heavy cream and vanilla bean paste until soft peaks form. Top cheesecake with whipped cream.