Pistachio Bourbon Cheesecake with Rose Topping

Ingredients:

• 1 cup Pistachio Crumbs
• 2 Tbsp Sugar
• 4 Tbsp Melted Butter
• 5 containers (40oz) Norman's Kosher Cholov Yisroel Cream Cheese
• 1 1/2 cups Sugar
• 4 Eggs
• 1/4 cup Bourbon
• 1/2 cup Caramel Sauce
• 1 Tbsp Vanilla Extract
• 1 cup Heavy Cream
• 1/2 cup Rose Water
• 2-3 drops Red Food Coloring

Directions:

1. Preheat your oven to 350°F.
2. Mix the pistachio crumbs, 2 Tbsp sugar, and melted butter together in a bowl until fully combined. Press the mixture into the bottom of a greased springform pan and bake for 10 minutes. Remove the pan from the oven and let it cool.
3. In a bowl, beat the cream cheese and sugar until the mixture is smooth. Add in the eggs one at a time, beating until fully combined.
4. Add in the bourbon, caramel sauce, and vanilla extract, and mix until fully combined.
5. Slowly pour in the heavy cream and mix until the batter is smooth.
6. Pour the mixture over the cooled crust and bake for 50-55 minutes, or until the edges are set and the center is slightly jiggly.
7. While the cheesecake is baking, mix together the rose water and red food coloring. Set aside.
8. Once the cheesecake is done baking, remove it from the oven and let it cool for 10 minutes. Then, carefully pour the rose water mixture over the top of the cheesecake. Let it cool completely before putting it in the fridge to chill for at least 4 hours.
9. Serve chilled and enjoy your Pistachio Bourbon Cheesecake with Rose Topping.