Browned Butter Rice Krispie Cheesecake with Bourbon Caramel Sauce

INGREDIENTS
Browned Butter Rice Krispies
4 Tbsp butter
1/2 a stick
8 cups Rice Krispies cereal
1⁄2 tsp vanilla extract
1 tsp sea salt
16 oz mini marshmallows

No-bake Cheesecake Filling
16 oz cream cheese 2 packages
14 oz sweetened condensed milk
1⁄4 cup fresh lemon juice
1 tsp vanilla extract

Bourbon Caramel Sauce
1 cup sugar
1/4 cup water
1⁄2 cup Heavy cream
1 Tbsp bourbon

DIRECTIONS
Make Browned Butter Rice Krispies "Crust"

1. Heat a large nonstick sautee pan over medium heat until hot. Add cereal and stir occasionally until lightly toasted and fragrant (5-7 minutes). Remove from heat and set aside. 
2. Melt butter in a saucepan over medium-low heat, stirring constantly. It will begin to foam, and soon after will brown, emitting a nutty aroma. Turn off the heat and add the salt and vanilla.
3. Add half marshmallows at a time to browned butter, stirring regularly until marshmallows are melted. If you need to, return to low heat to aid the melting process. 
4. Add rice cereal to marshmallow mixture and mix until cereal is evenly coated with marshmallow mixture. 
5. Transfer 2/3 to a glass pie pan/dish or springform pan, and the rest to a separate baking dish. Using the bottom of a flat bottomed glass, press rice mixture in pie pan into a "crust" about 1/2'-3/4" thick. Press the other portion of rice mixture to a similar thickness--we will cut this up to use as a garnish later, so it doesn't need to reach the edges of the pan. Set aside to cool while you make the cream cheese filling and sauce.

Make the Cheesecake

1. Beat cream cheese in large bowl until smooth using electric mixer or Kitchenaid mixer. 
2. Blend in the condensed milk a bit at a time, scraping down sides periodically. Add in lemon juice and vanilla. 
3. Pour filling into Rice Krispies crust, smoothing the top. Cover with plastic wrap and refrigerator for 2 1/2-3 hours until firm. Meanwhile, make the sauce.

Make the Sauce

1. Simmer sugar and 1/4 cup water over medium heat, swirling pan rather than stirring for 15 minutes until a deep amber color. Keep a close eye so it doesn't burn.
2. Turn off the burner. Remove pan from the heat, and slowly add cream while stirring.
3. Add bourbon and optionally a pinch of salt, then put back on burner with residual warmth and stir all together. 
4. Transfer to a heat-safe dish or bottle to let cool (canning jars are great for this). Sauce can be covered and stored in the refrigerator. When ready to use, bring to room temp, heat in a warm water bath, or microwave opened jar for 30 seconds in the microwave.