Bourbon Caramel Cheesecake with Candied Pecans and Pistachio Crumble

Ingredients:

• 8 oz Pistachio Crumble cookies, ground
• 4 oz Butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup Brown Sugar, packed
• 1/2 cup Granulated Sugar
• 4 Large Eggs, room temperature
• 1/4 cup Bourbon
• 1/2 cup Heavy Cream
• 1 tsp Vanilla Extract
• 1/2 cup Caramel Sauce
• 1 cup Candied Pecans, chopped

Directions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a mixing bowl, combine the Pistachio Crumble and melted butter. Mix until well combined. Press evenly into the bottom of the prepared pan.
3. Bake the crust until golden brown, about 10 minutes.
4. In the bowl of an electric mixer, beat the Norman's Kosher Cholov Yisroel Cream Cheese at medium speed until smooth and creamy, about 2 minutes. Add the brown sugar and granulated sugar, and beat for another 2 minutes.
5. Add the eggs one at a time, beating well after each addition.
6. Mix in the bourbon, heavy cream, and vanilla extract.
7. Pour the cheesecake batter over the Pistachio Crumble crust in the pan.
8. Bake until the edges are set, but the center is still slightly jiggly, about 50-60 minutes.
9. Remove the cheesecake from the oven and let cool in the pan on a wire rack.
10. Refrigerate for at least 4 hours or overnight.
11. When ready to serve, pour the caramel sauce over the cheesecake and sprinkle with the chopped Candied Pecans.
12. Slice and serve.