Wasabi & Whiskey Cheesecake with Caramel Sauce

Ingredients:

• 8 oz Wasabi & Pistachio crackers, crushed
• 4 oz unsalted butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1 1/4 cups granulated sugar
• 4 large eggs
• 1/2 cup heavy cream
• 1/4 cup whiskey
• 1 tsp vanilla extract
• 1/4 cup all-purpose flour
• 1/2 tsp salt
• 1 cup caramel sauce

Directions:

1. Preheat oven to 325°F.
2. In a medium bowl, mix together crushed Wasabi & Pistachio crackers and melted butter until combined.
3. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and then set it aside to cool.
4. In a large bowl, beat cream cheese and sugar with an electric mixer until smooth.
5. Beat in eggs, one at a time, until fully combined. Add heavy cream, whiskey, and vanilla extract. Mix until fully incorporated.
6. Add flour and salt. Beat until smooth.
7. Pour filling into the crust and smooth out the top.
8. Bake the cheesecake for 1 hour or until set. Let it cool to room temperature.
9. While the cheesecake is cooling, heat up the caramel sauce in a small saucepan over low heat for 5-10 minutes until warmed up.
10. Once the cheesecake is cooled, pour the caramel sauce over the top and spread it out evenly.
11. Refrigerate the cheesecake for at least 3 hours before serving.
12. Serve and enjoy!