Bourbon Caramel Espresso Cheesecake with Pistachio Crumble

Ingredients:

• 16 oz Pistachio Crumbles
• 8 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/2 cups granulated sugar
• 1/4 cup bourbon
• 1/2 cup caramel sauce
• 3 large eggs
• 1/4 cup Kahlua
• 1/4 cup espresso, cooled to room temperature
• 1/4 cup unsalted butter, melted

Instructions:

1. Preheat the oven to 350°F.
2. In a medium bowl, mix together the pistachio crumbles and melted butter. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Remove from the oven and set aside to cool.
3. In a large bowl, mix together the cream cheese, sugar, bourbon, and caramel sauce until smooth. Add the eggs one at a time, mixing well after each addition.
4. Pour the cheesecake mixture over the cooled crust and bake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
5. Remove from the oven and let cool to room temperature.
6. In a small bowl, mix together the Kahlua and cooled espresso. Pour the mixture over the cooled cheesecake.
7. Cover the cheesecake with plastic wrap and refrigerate for at least 3 hours, or until set.