Lemon Bar Base, Chocolate Hazelnut Filling, and Bourbon & Butterscotch Topping Cheesecake

• Lemon Bar Base

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted
• 1/2 cup lemon juice
• 1 tablespoon lemon zest
• 2 tablespoons cornstarch
• 3 eggs, room temperature and beaten

• Chocolate Hazelnut Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 4 eggs, room temperature
• 1/2 cup unsweetened cocoa powder, sifted
• 1/4 cup hazelnut liqueur

• Bourbon & Butterscotch Topping

• 1/2 cup unsalted butter
• 1 cup packed brown sugar
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 2 tablespoons bourbon

1. Preheat oven to 350°F (175°C).
2. Combine graham cracker crumbs, sugar, and melted butter in a bowl and mix until well combined. Press the mixture into the bottom of a greased 9-inch springform pan to create the lemon bar base.
3. In another bowl, whisk together lemon juice, lemon zest, cornstarch, and eggs. Pour mixture over the prepared base and bake for 25-30 minutes or until set. Cool completely.
4. In a mixing bowl, beat cream cheese with sugar and hazelnut liqueur until fluffy. Add cocoa powder and mix until combined. Mix in eggs, one at a time, until well combined.
5. Pour the chocolate hazelnut filling over the cooled lemon bar base and smooth the surface. Bake for 45-50 minutes or until set. Cool to room temperature and refrigerate for at least 4 hours or overnight.
6. In a saucepan, melt butter and stir in brown sugar. Add heavy cream and vanilla extract, whisking continuously. Bring to a boil and simmer for 5 minutes or until thickened. Remove from heat and stir in bourbon.
7. Pour the bourbon & butterscotch topping over the chilled cheesecake and spread evenly. Refrigerate for 1 hour before serving.