Caramel Bourbon Cheesecake with Pistachio Crumble Base

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Ingredients

• 2 cups Pistachio Crumble
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 2 teaspoons vanilla extract
• 3 large eggs
• 1/4 cup bourbon
• 1 cup caramel sauce

Instructions

1. Preheat oven to 350°F (180°C)
2. Grease a 9-inch (23cm) springform pan and line with parchment paper.
3. Press Pistachio Crumble into the bottom of the pan. Bake for 10 minutes.
4. In a stand mixer or large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
5. Add sugar, flour, and vanilla extract, beat until well combined.
6. Add eggs, one at a time, beating well after each addition.
7. Add bourbon and mix until just combined.
8. Pour filling into the crust and bake for 40 to 45 minutes, or until set but still slightly jiggly in the center. Turn off the oven and leave the cheesecake inside with the oven door slightly open for an additional 15 minutes.
9. Remove from the oven and let cool completely on a wire rack. Once at room temperature, chill in the refrigerator for at least 4 hours or overnight.
10. Before serving, drizzle with caramel sauce over the top.