Rosemary & Olive Oil Cheesecake with Bourbon & Caramel Filling and Cheesecake Truffle Topping

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1 tablespoon fresh rosemary, finely chopped
• 2 tablespoons olive oil
• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/4 cups granulated sugar
• 4 large eggs
• 1/4 cup bourbon
• 1/4 cup caramel sauce
• 1/2 cup heavy cream
• 1 tablespoon unsalted butter
• 8 ounces white chocolate, chopped
• 1/4 cup sour cream

Instructions:

1. Preheat oven to 325°F. Grease a 9-inch springform pan.
2. In a bowl, mix together graham cracker crumbs, 1/4 cup granulated sugar, melted butter, rosemary, and olive oil. Press mixture onto bottom of prepared pan. Bake for 10 minutes. Set aside to cool.
3. In a large bowl, beat cream cheese and 1 1/4 cups granulated sugar until smooth. Add eggs, one at a time, beating well after each addition. Stir in bourbon and caramel sauce. Pour mixture over cooled crust.
4. Bake for 1 hour or until center is almost set. Remove from oven and let cool for 5 minutes.
5. In a saucepan, heat heavy cream and butter over medium heat until butter is melted and mixture is heated through. Remove from heat and stir in chopped white chocolate until smooth. Stir in sour cream until mixture is combined.
6. Pour mixture over cheesecake and spread evenly. Chill for at least 2 hours or until set.

Enjoy your delicious Rosemary & Olive Oil Cheesecake with Bourbon & Caramel Filling and Cheesecake Truffle Topping!