Bourbon Pecan Caramel Cheesecake

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Ingredients:

• 10 oz Maple Pecan Cookies (ground)
• 4 oz Unsalted Butter (melted)
• 32 oz Norman's Kosher Cholov Yisroel Cream Cheese (softened)
• 1 1/3 cups Granulated Sugar
• 4 Large Eggs
• 1/2 cup Bourbon Whiskey
• 1 tsp Vanilla Extract
• 1/2 cup Caramel Sauce (plus more for topping)

Instructions:

1. Preheat the oven to 350°F.
2. Combine ground Maple Pecan Cookies and melted butter until well combined and press into the bottom of a 9-inch prepared springform pan. Bake for 10 minutes. Set aside to cool.
3. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
4. Add bourbon, vanilla extract, and Caramel Sauce, mixing until well combined.
5. Pour the mixture over the cooled crust and bake for 45-50 minutes, or until the edges of cheesecake are set but the center is still slightly jiggly.
6. Let the cheesecake cool completely on a wire rack, then refrigerate for at least 2 hours.
7. Before serving, drizzle additional caramel sauce over the top of the cheesecake, if desired.