The Pistachio Bourbon Caramel Cheesecake

Ingredients:

• 1 1/2 cups pistachio shortbread cookies, crushed into fine crumbs
• 1/2 cup pistachios, finely chopped
• 4 tablespoons unsalted butter, melted
• 2 containers Norman's Kosher Cholov Yisroel Cream Cheese (16oz total), room temperature
• 1/2 cup granulated sugar
• 2 large eggs
• 1/4 cup bourbon
• 1/4 cup caramel sauce
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt

Instructions:

1. Preheat the oven to 325°F. Wrap the bottom of a 9-inch springform pan with aluminum foil.
2. In a medium mixing bowl, combine the crushed shortbread cookies, chopped pistachios, and melted butter until fully mixed.
3. Press the mixture into the bottom of the prepared springform pan in an even layer. Set aside.
4. In a mixing bowl, beat the cream cheese and granulated sugar until creamy and smooth.
5. Beat in the eggs, one at a time, until fully combined.
6. Mix in the bourbon, caramel sauce, vanilla extract, and kosher salt until fully combined.
7. Pour the cheesecake batter over the prepared crust.
8. Bake for 50 to 55 minutes, or until the center of the cheesecake is set but still slightly jiggly when the pan is shaken.
9. Remove the cheesecake from the oven and let it cool to room temperature.
10. Chill the cheesecake in the fridge for at least 4 hours or overnight.
11. Before serving, top the cheesecake with a handful of chopped pistachios and a drizzle of caramel sauce.

Enjoy your Pistachio Bourbon Caramel Cheesecake!