Pistachio Whiskey Chocolate Cheesecake with Salted Caramel Topping

Ingredients:

• For the Crust:
• 1 cup pistachios, chopped finely
• 1/4 cup brown sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• For the Filling:
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 3 large eggs
• 1/2 cup heavy cream
• 1/2 cup whiskey
• 1/2 cup semisweet chocolate chips
• For the Topping:
• 1/2 cup granulated sugar
• 2 tablespoons water
• 1/4 cup unsalted butter
• 1/2 cup heavy cream
• 1/2 teaspoon salt

Directions:

1. Preheat your oven to 350°F. Grease a 9-inch springform pan.
2. Mix together the chopped pistachios, brown sugar, and salt for the crust. Add in the melted butter, and mix well. Press the mixture into the bottom of the prepared pan, and bake for 10 minutes. Set aside to cool.
3. In a large mixing bowl, beat the cream cheese until smooth. Add in the granulated sugar and flour, and mix well. Beat in the eggs, one at a time. Stir in the heavy cream, whiskey, and chocolate chips. Pour the mixture into the cooled crust.
4. Bake for 50-55 minutes, or until the cheesecake is set and the middle is just slightly jiggly. Turn off the oven, and let the cheesecake cool inside for 1 hour. Remove from oven, and let cool to room temperature.
5. While the cheesecake is baking, make the caramel topping. In a medium sized saucepan, heat the granulated sugar and water over medium-high heat. Stir until the sugar has dissolved.
6. Add in the butter, and stir until melted. Pour in the heavy cream, and stir constantly until combined. Add in the salt, and stir well. Cook for another 2-3 minutes.
7. Pour the caramel over the cooled cheesecake, and spread it evenly. Chill the cheesecake in the refrigerator for at least 3 hours, or until ready to serve.