Churro Bourbon Cheesecake with Caramel Filling and Hot Fudge Topping

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Ingredients:

• 2 cups crushed Churro cookies
• 1/2 cup unsalted butter, melted
• 4 containers (8 oz each) of Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• 4 large eggs
• 1/4 cup bourbon
• 1/2 cup caramel sauce
• 1 cup hot fudge sauce

Instructions:

1. Preheat oven to 350°F.
2. In a medium bowl, stir together the crushed Churro cookies and melted butter until fully combined.
3. Press the cookie mixture evenly onto the bottom of a 9-inch springform pan.
4. Bake crust for 10 minutes. Remove from oven and let cool on a wire rack.
5. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer on medium speed until smooth.
6. Add the granulated sugar and flour and beat until fully combined.
7. Beat in the eggs, one at a time, until fully incorporated.
8. Add the bourbon and beat until fully combined.
9. Pour the cheesecake mixture onto the cooled crust.
10. Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
11. Turn off the oven and let the cheesecake cool in the oven for 30 minutes.
12. Remove the cheesecake from the oven and let it cool to room temperature on a wire rack.
13. Refrigerate the cheesecake for at least 4 hours, or overnight.
14. Top the cheesecake with the caramel sauce and hot fudge sauce before serving.