Caramel Bourbon Cheesecake with Pistachio Crumble Base and Hot Fudge Topping

Ingredients:

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 1/4 cup flour
• 2 teaspoons vanilla extract
• 3 eggs
• 1/2 cup bourbon
• 1/4 cup caramel sauce
• 1 recipe Pistachio Crumble (see below)
• 1 recipe Hot Fudge Topping (see below)

Pistachio Crumble Ingredients:

• 1/2 cup all-purpose flour
• 1/3 cup quick-cooking oats
• 1/3 cup packed light brown sugar
• 1/4 cup unsalted butter, melted
• 1/2 cup chopped pistachios

Hot Fudge Topping Ingredients:

• 1/2 cup heavy cream
• 1/2 cup dark chocolate chips
• 2 tablespoons unsalted butter

Instructions:

1. Preheat oven to 350°F.
2. Make the Pistachio Crumble: In a medium-size bowl, combine the flour, oats, brown sugar, melted butter, and pistachios. Mix well. Set aside.
3. Make the Hot Fudge Topping: In a small saucepan over medium heat, combine the heavy cream, chocolate chips, and unsalted butter. Stir constantly until smooth. Set aside.
4. Using an electric mixer, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Gradually add in the sugar, flour, and vanilla, beating until smooth.
5. Add the eggs one at a time, mixing well after each addition.
6. Stir in the bourbon and caramel sauce until thoroughly combined.
7. Pour the cheesecake batter over the Pistachio Crumble crust, spreading it evenly.
8. Bake for 40-45 minutes or until cheesecake is set.
9. Allow to cool completely, then refrigerate overnight.
10. Prior to serving, pour the Hot Fudge Topping over the cheesecake.