Bacon Bourbon Caramel Cheesecake

Ingredients:

For the crust:

1 ½ cups graham cracker crumbs

1/4 cup unsalted butter, melted

2 tbsp sugar

For the cheesecake filling:

24 oz (680g) cream cheese, softened

1 cup granulated sugar

3 large eggs

1 tsp vanilla extract

1/4 cup bourbon

1/2 cup sour cream

For the bacon bourbon caramel sauce:

1/2 cup brown sugar

1/4 cup heavy cream

1/4 cup bourbon

3 tbsp unsalted butter

4 slices cooked bacon, chopped

1/2 tsp vanilla extract

Pinch of salt

Instructions:

Preheat the oven: Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan.

Prepare the crust: In a bowl, mix the graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of the springform pan to form an even crust. Bake for 8-10 minutes, then remove from the oven and let cool.

Make the cheesecake filling: In a large bowl, beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, bourbon, and sour cream until creamy.

Bake the cheesecake: Pour the filling over the crust. Bake for 55-60 minutes, or until the center is just set. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour to prevent cracks.

Chill the cheesecake: Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.

Make the bacon bourbon caramel sauce: In a saucepan over medium heat, melt the butter. Stir in the brown sugar, heavy cream, bourbon, and salt. Cook, stirring constantly, for about 3-5 minutes until the sauce thickens. Remove from heat and stir in the vanilla extract and chopped bacon.