Bourbon Caramel Delight Cheesecake

Oreo Base

• 18 Oreo cookies, crushed into fine crumbs
• 3 tablespoons unsalted butter, melted

Bourbon & Caramel Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• 3 large eggs, at room temperature
• 1/2 cup sour cream, at room temperature
• 1/4 cup bourbon
• 1/4 cup caramel sauce

Salted Pistachio Topping

• 1/2 cup shelled pistachios, roughly chopped
• 2 tablespoons granulated sugar
• 1/4 teaspoon kosher salt

Directions

1. Preheat the oven to 325°F.
2. In a medium bowl, combine the Oreo cookie crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake in preheated oven for 10 minutes. Set aside to cool.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until creamy. Add the granulated sugar and flour, and beat until combined. Add the eggs, one at a time, beating well after each addition. Beat in the sour cream, bourbon, and caramel sauce until smooth.
4. Pour the cheesecake batter over the cooled Oreo crust and smooth the top with a spatula. Bake for 50-55 minutes or until the edges of the cheesecake are set and the center is slightly jiggly.
5. Turn off the oven and leave the cheesecake inside for about 10-15 minutes. Then remove from oven and let cool completely on a wire rack. Chill in the refrigerator for at least 2 hours, or overnight.
6. In a small frying pan over medium heat, combine the chopped pistachios, granulated sugar, and kosher salt. Stir continuously until the sugar melts and the nuts are coated in the caramelized mixture. Remove from heat and allow to cool.
7. Remove the chilled cheesecake from the springform pan. Top with the salted pistachios just before serving.