Pistachio Cookies & Cream Cheesecake with Caramel Sauce

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Ingredients:

• 1 1/2 cups Pistachio Crumble (see recipe below)
• 3 containers (24oz) Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup crushed cookies (Oreos or any Kosher brand)
• 1/2 cup unsalted butter, melted
• 1 cup heavy cream
• 1 cup dark brown sugar
• 1/2 tsp salt

Instructions:

1. Preheat oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Spread the Pistachio Crumble on the bottom of the prepared pan and press firmly with a spoon to form an even layer. Set aside.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until light and fluffy, about 3 minutes.
4. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
5. Add the crushed cookies and melted butter, and mix until well combined. Pour the filling into the prepared crust and spread evenly.
6. Bake the cheesecake for 50-60 minutes, or until the edges are lightly browned and the center is almost set.
7. Remove from the oven and let the cheesecake cool to room temperature. Chill in the fridge for at least 2 hours or overnight.
8. In a saucepan, heat the heavy cream, dark brown sugar, and salt over medium heat, stirring constantly until the sugar dissolves and the mixture is smooth and shiny.
9. Let the caramel sauce cool slightly. Drizzle over the chilled cheesecake before serving.

Pistachio Crumble:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted pistachios, chopped
• 1/2 cup unsalted butter, melted
• 1/4 tsp salt

1. In a medium bowl, mix the flour, sugar, chopped pistachios, and salt together.
2. Add the melted butter and stir until the mixture is crumbly.
3. Use immediately or store in an airtight container in the fridge for up to a week.