Filling
750g Cream Cheese - softened
4Lg Eggs
3Tbsp Bourbon
1tsp Vanilla
1cup Dark Brown Sugar (packed) - can use Muscovada sugar

Topping
500g Sour Cream
2Tbsp Dark brown sugar
1tsp Vanilla

Mix together the biscuit crumbs with the melted butter press into a spring platform tin bake @ 180C for 10 minutes. set aside.
For the filling beat the cream cheese until fluffy, add the eggs one at a time, beating on low, beat in the rest of the ingredients until just combines, pour into prepared pan.  Bake in the middle of the oven @ 180 C for 35 minutes, remove from oven & stand on rack for 5 minutes while you prepare the topping.

Mix together the topping ingredients, drop spoonfuls round the top of the cheesecake, then spread out evenly over the top, return to oven for 10 minutes, then remove and allow to cool completely before removing from pan.  Once cooled cut with hot knife & serve with whipped cream & bourbon & butterscotch sauce (optional)

Bourbon & Butterscotch Sauce

1 1/2cup Sugar
1/2cup Water
1/2cup Bourbon
6Tbsp Unsalted butter

Caramelise the sugar in a little water. then add the water from the recipe, bourbon, stir over heat until caramel dissolves the stir in the butter.

Copyright © 2009 Ciccio Italian Cafe. All rights reserved.