Pistachio Caramel Bourbon Cheesecake with Chocolate Ganache Topping

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Ingredients:

• 1 cup pistachios
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 1 1/4 cups graham cracker crumbs
• 8 tbsp unsalted butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 3 tbsp all-purpose flour
• 4 large eggs, room temperature
• 1/2 cup sour cream, room temperature
• 1/4 cup bourbon
• 1/2 cup caramel sauce, homemade or store-bought
• 8 oz semi-sweet chocolate, chopped
• 1/2 cup heavy cream

Instructions:

1. Preheat the oven to 350°F and grease a 9-inch springform pan.
2. In a food processor, pulse the pistachios, 1/4 cup sugar, and salt until finely ground. Add the graham cracker crumbs and melted butter and pulse until the mixture is moistened and sticks together when squeezed.
3. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and let cool.
4. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, 1 cup sugar, and flour until smooth and creamy.
5. Add the eggs one at a time, beating well after each addition.
6. Mix in the sour cream, bourbon, and caramel until well combined.
7. Pour the filling into the crust and smooth the top with a spatula.
8. Bake for 55-60 minutes, or until the cheesecake is set and has just a slight jiggle in the center.
9. Remove from the oven and let cool to room temperature, then chill in the refrigerator for at least 2 hours or overnight.
10. Meanwhile, make the ganache by heating the chocolate and heavy cream in a heatproof bowl set over a pot of simmering water. Stir until the chocolate is melted and the mixture is smooth.
11. Pour the ganache over the chilled cheesecake and spread evenly. Chill for another 30 minutes to set the ganache.
12. Garnish with additional chopped pistachios and caramel sauce before serving.