Creamy Cookies & Caramel Cheesecake with Pistachio Crumble Base

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup ground pistachios
• 1/2 cup butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 tsp vanilla extract
• 2 eggs
• 1/2 cup cookie crumbs
• 1/4 cup heavy cream
• 1/2 cup caramel sauce
• 1 tbsp instant espresso powder

Instructions:

1. Preheat oven to 350°F (180°C).
2. In a mixing bowl, combine graham cracker crumbs, ground pistachios, and melted butter. Press firmly into the bottom of a 9-inch springform pan.
3. Bake for 8-10 minutes, or until the edges are lightly browned. Remove from the oven and let it cool completely.
4. In a separate bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese at medium speed until creamy.
5. Add in sugar and vanilla extract and continue to mix until well combined.
6. Gradually add in eggs, one by one, beating in between until well incorporated.
7. Fold in the cookie crumbs and heavy cream.
8. Pour the mixture on top of the cooled crust.
9. Bake for 35-40 minutes, or until the center of the cheesecake is almost set.
10. Remove from oven and let it cool for 5 minutes, then loosen the edges of the cheesecake with a knife.
11. Place the cheesecake in the refrigerator and chill for at least 4 hours.
12. In a small saucepan, heat the caramel sauce and instant espresso powder over low heat until the sauce thins out and the coffee is well incorporated.
13. Pour caramel sauce over the chilled cheesecake and let it cool for another hour.
14. Serve with whipped cream and extra toasted pistachios, if desired.