Les ingrédients

Crust
• 1½ cups graham cracker crumbs (9-10 full-sheet graham crackers)
• 6 tablespoons butter, melted
• ⅓ cup granulated sugar

Cheesecake

• 32 ounces cream cheese, room temperature (4 packages – 8 oz each)
• 5 large eggs, room temperature
• 2 cups sour cream, room temperature
• 8 tbsp butter, room temperature (1 stick)
• 1½ cups granulated sugar
• 2 tbsp cornstarch
• 3 tsp bourbon caramel syrup
• 1 tsp lemon juice

Toppings

• Bacon, cooked to crispy and rough chopped
• Chocolate-caramel sauce

La préparation

1. Crust: Blend graham crackers into fine crumbs. Mix with sugar and melted butter until moist. Press into the bottom and slightly up the sides of a 10″ springform pan. Freeze to set.
2. Cheesecake: Wrap the pan with foil covering the bottom and sides. Preheat the oven to 300ºF. Beat cream cheese and butter until smooth, then add eggs one at a time. Mix in sour cream, sugar, cornstarch, bourbon caramel syrup, and lemon juice until smooth. Pour into the crust and bake in a water bath for 2 to 2.5 hours until lightly browned.
3. Finish: Cool to room temperature, then refrigerate overnight. Top with crispy bacon and drizzle with chocolate caramel sauce before serving.