Wasabi & Pistachio Cheesecake with Bourbon & Caramel Filling and Whipped Cream Topping

Ingredients:

• Crust:
• 5 ounces wasabi-flavored snack crackers, crushed
• 1 cup pistachios, finely chopped
• 6 tablespoons melted unsalted butter
• Filling:
• 4 containers Norman's Kosher Cholov Yisroel Cream Cheese (32 ounces total)
• 1 1/2 cups sugar
• 1/4 cup bourbon
• 4 large eggs
• 1/2 cup caramel sauce
• 2 teaspoons vanilla extract
• Topping:
• 1 cup heavy whipping cream
• 2 tablespoons sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. Combine crushed wasabi crackers, chopped pistachios, and melted butter in a bowl. Mix well and press into the bottom of the prepared springform pan. Bake for 10 minutes and set aside to cool.
3. In a large mixing bowl, beat cream cheese and sugar together until smooth. Add bourbon, eggs, caramel sauce, and vanilla extract. Mix well.
4. Pour the filling onto the cooled crust and smooth out the top with a spatula.
5. Bake cheesecake for 60-70 minutes or until the edges are set and the center jiggles just a little bit. Turn off the oven and leave the cheesecake in the oven for another hour to cool down slowly.
6. Remove the cheesecake from the oven and let it cool to room temperature. Cover with plastic wrap and chill in the fridge for at least 4 hours.
7. Whip heavy cream, sugar, and vanilla extract together with an electric mixer until stiff peaks form. Spread whipped cream over the top of the chilled cheesecake.
8. Garnish with additional pistachios and serve chilled.