Spicy Cookies & Cream Cheesecake with Bourbon Butterscotch

Ingredients:

• 2 cups crushed Chilli Pepper & Caramel cookies
• 1/2 cup unsalted butter, melted
• 2 containers Norman's Kosher Cholov Yisroel Cream Cheese (16 oz total)
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs, room temperature
• 1/2 cup sour cream, room temperature
• 2 cups heavy cream
• 1/2 cup Bourbon
• 1 cup butterscotch chips

Instructions:

1. Preheat the oven to 325°F. Grease a 9-inch springform pan.
2. In a bowl, combine the crushed cookies and melted butter until evenly mixed. Press the mixture onto the bottom of the prepared pan.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract with an electric mixer until creamy.
4. Add the eggs one at a time, mixing well after each addition.
5. Stir in the sour cream until just blended. Fold in 1 cup of the heavy cream.
6. Pour the mixture over the cookie base.
7. Bake for 55-60 minutes or until the edges are set and the center is slightly jiggly. Let cool to room temperature and chill in the refrigerator for at least 4 hours.
8. In a saucepan, heat the remaining heavy cream over medium heat. Add the butterscotch chips and stir until melted and smooth. Remove from heat and stir in the Bourbon.
9. Drizzle the Bourbon butterscotch over the cheesecake before serving.