Chilli Pepper & Bourbon Cheesecake with Caramel and Butterscotch Topping

Ingredients:

• 2 cups crushed gingersnap cookies
• 1/2 cup unsalted butter, melted
• 1/2 teaspoon chili pepper flakes
• 2 tablespoons caramel sauce
• 24 ounces 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 bourbon
• 1 tablespoon vanilla extract
• 1 cup caramel sauce
• 1/2 cup butterscotch chips

Directions:

1. Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
2. In a medium bowl, combine gingersnap cookie crumbs, melted butter, chili pepper flakes, and caramel sauce until well mixed. Press mixture onto the bottom of prepared pan.
3. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese, granulated sugar, and flour with an electric mixer until well combined. Add eggs, one at a time, beating well after each addition.
4. Add bourbon and vanilla extract and beat until well combined.
5. Pour filling over crust in pan. Bake for 55 to 60 minutes, or until the edges are set but the center is still slightly jiggly.
6. Let cool to room temperature, then refrigerate for at least 2 hours or until chilled.
7. In a small saucepan, heat caramel sauce over low heat until warmed through.
8. In a microwave-safe bowl, microwave butterscotch chips in 20-second intervals until melted and smooth.
9. Pour warmed caramel sauce over the top of the cheesecake and drizzle melted butterscotch over the caramel sauce.
10. Serve and enjoy!