Bourbon & Caramel Cheesecake with Buttermilk Biscuit Base and Caramel Sauce

Ingredients:

• 1 1/2 cups buttermilk biscuit crumbs
• 4 tbsp butter, melted
• 2 tbsp brown sugar
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/4 cups granulated sugar
• 4 eggs
• 1/2 cup heavy cream
• 1/4 cup bourbon
• 1/4 cup caramel sauce

Instructions:

1. Preheat oven to 325°F (160°C). Grease an 8-inch springform pan.
2. In a mixing bowl, combine buttermilk biscuit crumbs, melted butter, and brown sugar. Mix well.
3. Press mixture firmly onto the bottom of the prepared springform pan. Bake for 10 minutes, then set aside to cool.
4. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until fluffy. Gradually add in granulated sugar and beat until well combined.
5. Add eggs, one at a time, beating well after each addition.
6. Stir in heavy cream, bourbon, and caramel sauce until well combined.
7. Pour mixture into the prepared crust and smooth the top with a spatula.
8. Bake for 1 hour or until the cheesecake is firm around the edges but still slightly jiggly in the center.
9. Turn off the oven and leave the cheesecake inside to cool for 30 minutes with the door slightly open.
10. Remove cheesecake from the oven and run a knife around the edge of the cake to loosen it from the pan.
11. Let cheesecake cool to room temperature, then refrigerate for at least 2 hours or overnight before serving.
12. To serve, drizzle caramel sauce over the top of the cheesecake and slice into wedges.