Matcha & Sesame Cheesecake with Salted Caramel and Pistachio Topping

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Ingredients:

• 1 cup graham cracker crumbs
• 1/4 cup sesame seeds
• 1 tablespoon matcha powder
• 4 tablespoons unsalted butter, melted
• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 1/4 cup salted caramel sauce
• 1/2 cup salted pistachios, chopped

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a bowl, mix together the graham cracker crumbs, sesame seeds, and matcha powder. Add the melted butter, and mix until fully incorporated.
3. Press the mixture into the bottom of a 9-inch (23-cm) springform pan. Bake for 10 minutes, then remove from the oven and let cool.
4. In a large bowl, beat the cream cheese until smooth using a hand mixer or stand mixer. Add the sugar and vanilla extract, and continue to beat until well combined.
5. Add the eggs to the bowl, one at a time, beating well after each addition.
6. Pour the cheesecake mixture over the cooled crust.
7. Drop dollops of salted caramel sauce onto the cheesecake mixture, and swirl with a knife or toothpick.
8. Bake the cheesecake for 30 to 35 minutes, or until the edges are set and the center is slightly jiggly. Let cool to room temperature.
9. Refrigerate the cheesecake for at least 2 hours, or until fully chilled and set.
10. Once chilled, top the cheesecake with chopped salted pistachios. Serve and enjoy!