Pistachio Bourbon Cheesecake with Berries & Cream

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Ingredients:

• 8 oz Pistachio Crumble Cookies, crushed
• 4 tbsp Unsalted Butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1 1/4 cups Granulated Sugar
• 3 tbsp All-Purpose Flour
• 4 Large Eggs
• 1/2 cup Heavy Cream
• 2 tbsp Bourbon
• 1 cup Caramel Sauce
• 1 cup Mixed Berries, for topping
• 1 cup Whipped Cream, for topping

Directions:

1. Preheat oven to 350°F (175°C).
2. In a mixing bowl, combine the crushed Pistachio Crumble Cookies and melted butter.
3. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and set aside to cool.
4. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy.
5. Add the granulated sugar and all-purpose flour, mixing until blended.
6. Add the eggs one at a time, beating well after each addition.
7. Mix in the heavy cream and bourbon until fully incorporated.
8. Spread the caramel sauce evenly over the crust.
9. Pour the cheesecake filling mixture over the caramel layer.
10. Bake for 50-55 minutes or until the center is almost set.
11. Remove from the oven and allow to cool to room temperature.
12. Refrigerate for at least 4 hours before serving.
13. Top with mixed berries and whipped cream before serving.
14. Enjoy your Pistachio Bourbon Cheesecake with Berries & Cream!