Bourbon Caramel Bliss Cheesecake

Ginger Snap Base:

• 2 cups crushed Ginger Snap cookies
• 1/4 cup melted unsalted butter

Bourbon & Caramel Filling:

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 4 large eggs
• 1/4 cup all-purpose flour
• 1/4 cup bourbon
• 1/2 cup caramel sauce

Whipped Cream Topping:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 325°F (163°C).
2. Prepare a 9-inch (23 cm) springform pan by greasing the sides.
3. Ginger Snap Base: In a mixing bowl, combine the crushed Ginger Snap cookies and melted unsalted butter. Press the mixture evenly onto the bottom of the prepared pan. Set aside.
4. Bourbon & Caramel Filling: In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until creamy and smooth.
5. Add the granulated sugar, eggs, and flour to the cream cheese. Mix well until fully combined.
6. Stir in the bourbon and caramel sauce, making sure the filling is smooth and evenly blended.
7. Pour the filling over the Ginger Snap base in the springform pan.
8. Bake in the preheated oven for 55-60 minutes or until the edges are set and the center is slightly jiggly.
9. Turn off the oven and leave the cheesecake inside for an additional 1 hour to cool gradually.
10. Remove from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
11. Whipped Cream Topping: In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
12. Pipe or spread the whipped cream over the chilled cheesecake.
13. Garnish with additional caramel sauce if desired.
14. Slice, serve, and enjoy!