Caramel Bourbon Black & White Cheesecake with Berries & Cream

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Ingredients:

• 10 oz Black & White cookies, crushed
• 4 tbsp unsalted butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1/4 cup all-purpose flour
• 1/4 cup bourbon
• 1 tsp pure vanilla extract
• 1/2 cup caramel sauce
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 2 cups mixed berries, for topping

Instructions:

1. Preheat the oven to 325°F. Wrap the bottom of a 9-inch springform pan with aluminum foil.
2. In a medium bowl mix the crushed Black & White cookies and melted butter until fully combined. Press the mixture into the bottom of the prepared pan and chill in the freezer while you prepare the filling.
3. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar until smooth and creamy. Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Add the flour, bourbon, vanilla extract, and caramel sauce, and beat until the mixture is fully combined and smooth.
4. Pour the cheesecake mixture into the prepared crust and smooth the top. Bake for 60-70 minutes, or until the cheesecake is set but still slightly jiggly in the center.
5. Remove the cheesecake from the oven and allow to cool completely at room temperature. Chill in the refrigerator for at least 3 hours or overnight.
6. In a medium bowl, beat the heavy cream and powdered sugar until soft peaks form.
7. Once ready to serve, top the cheesecake with the whipped cream and mixed berries.
8. Slice and enjoy!