Ingredients
¼cupbutterunsalted, melted
28Oreo cookies
24ozcream cheese
⅓cupsour cream
¾cuplight brown sugar
½cupwhite granulated sugar
3tbspall-purpose flour
2tsppure vanilla extract
2tsppumpkin pie spice
½tspground cinnamon
½tspsalt
3largeeggs
15ozpumpkin pureecanned, not pie filling
1 ½cupsheavy creamcold, or thickened cream
3tbspconfectioners’ sugar(powdered sugar), or icing sugar
2tbspbourbon
2tspvanilla extract
3 ½ozmilkor semi-sweet block chocolate at room temperature
Preparation
Heat oven to 350 degrees F. Lightly grease a 9-inch springform pan with butter or non-stick spray.
In a food processor, pulse the Oreos to form fine crumbs. Add the melted butter and pulse to incorporate.
Press the crumb mixture evenly into the base with a glass jar or using your fingertips and knuckles in a fist. Set base aside in the refrigerator while making cheesecake batter.
In a large bowl, combine the cream cheese, sour cream, sugar, flour, vanilla, pumpkin pie spice, cinnamon, and salt. Beat with an electric mixer until smooth.
Beat in the eggs and pumpkin puree until smooth and well combined. Pour the pumpkin batter into the crust.
Bake the cheesecake for about 50 to 55 minutes, until set around the edges and the centre has a slight wobble to it.
Allow the cheesecake to cool completely in the pan, then refrigerate until chilled for at least 4 hours or overnight.
Just before serving, beat cream with sugar in a medium bowl with an electric mixer until soft peaks form. Add bourbon and vanilla and continue to beat until stiff peaks form.
Using a vegetable peeler, scrape the blade lengthwise across the chocolate to create delicate curls and shavings. Top the cheesecake immediately before they begin to melt.
Serve and enjoy.
