Caramel Kahlua Espresso Cheesecake with an Oreo Crust

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Ingredients:

• 24 Oreo cookies
• 1/4 cup (4 tablespoons) unsalted butter, melted
• 32 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• 4 large eggs, room temperature
• 1/2 cup sour cream, room temperature
• 1/4 cup heavy cream, room temperature
• 1/4 cup bourbon
• 1/4 cup caramel sauce
• 2 tablespoons Kahlua
• 1 teaspoon instant espresso powder

Instructions:

1. Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan with aluminum foil; set aside.
2. In a food processor, pulse Oreos until finely ground. Add melted butter and pulse until combined.
3. Press Oreo mixture into the bottom of the prepared pan.
4. Bake for 8-10 minutes. Set aside to cool.
5. In a large mixing bowl, beat 32 oz of Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy.
6. Add granulated sugar and beat until well combined.
7. Mix in flour.
8. Beat in eggs one at a time, making sure each egg is fully incorporated before adding the next.
9. Mix in sour cream and heavy cream.
10. Add bourbon and caramel sauce, beat until combined.
11. Pour cheesecake filling into crust and smooth with spatula.
12. Bake on middle rack of oven for 1 hour 15 minutes to 1 hour 25 minutes or until center is almost set.
13. Remove from oven and let cool completely before refrigerating.
14. Once chilled, mix Kahlua and instant espresso powder together. Top the cheesecake with the mixture before serving.

Enjoy the amazing flavors of bourbon, caramel, Kahlua, and espresso in every bite of this delicious Norman's Kosher Cholov Yisroel Cream Cheese cheesecake!