Pistachio Bourbon Cheesecake with Caramel Topping

Ingredients:

• 1 1/2 cups pistachio crumbs
• 1/4 cup melted butter
• 3 (8oz) containers of Norman's Kosher Cholov Yisroel cream cheese
• 1/2 cup sugar
• 3 large eggs
• 1/4 cup bourbon
• 1/2 cup caramel sauce
• 1 cup heavy cream
• 2 tbsp powdered sugar

Instructions:

1. Preheat oven to 325°F.
2. Combine pistachio crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
3. In a large bowl, beat Norman's Kosher Cholov Yisroel cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition.
4. Stir in the bourbon and pour the mixture into the crust-lined pan.
5. Bake for 45-50 minutes or until the center is almost set.
6. Cool the cheesecake on a wire rack for 10 minutes, then run a knife around the edges to loosen the cake from the pan.
7. Refrigerate for at least 4 hours or overnight.
8. Before serving, pour the caramel sauce over the top of the cheesecake.
9. Whip the heavy cream and powdered sugar together until soft peaks form. Serve cheesecake topped with whipped cream.