Salted Caramel and Chocolate Cheesecake with Pistachio Crumble Base

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Ingredients:

• Norman's Kosher Cholov Yisroel Cream Cheese, 32 ounces (4 containers)
• 1 cup granulated sugar
• 4 large eggs
• 1/4 cup all-purpose flour
• 1 teaspoon vanilla extract
• 1 cup pistachios, finely chopped
• 1/4 cup brown sugar
• 1/2 cup unsalted butter, melted
• 1/2 teaspoon sea salt
• 1/2 cup granulated sugar
• 1/4 cup water
• 1/2 cup heavy cream
• 1/4 teaspoon sea salt
• 8 ounces semisweet chocolate chips
• 1/2 cup heavy cream

Instructions:

1. Preheat the oven to 325°F.
2. In a medium bowl, combine the pistachios, brown sugar, melted butter, and sea salt to make the crumbly crust mixture. Press the mixture into the bottom of a 9-inch springform pan.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar together until smooth. Add the eggs, one at a time, and mix well. Mix in the vanilla extract and flour.
4. Pour the cheesecake mixture over the crust in the pan. Tap the pan gently on the counter to release any trapped air bubbles.
5. Bake the cheesecake for 55-60 minutes, or until set but slightly jiggly in the center.
6. Remove the cheesecake from the oven and let it cool to room temperature. Then, transfer it to the refrigerator to chill for at least 2 hours.
7. In a small saucepan, combine the granulated sugar and water over medium heat. Stir until the sugar dissolves.
8. Continue to cook the sugar mixture, swirling the pan occasionally, until it turns a deep amber color. Remove the pan from the heat and slowly pour in the heavy cream while whisking vigorously. Stir in the sea salt.
9. Pour the salted caramel sauce over the chilled cheesecake.
10. Place the chocolate chips in a medium-sized bowl. Heat the heavy cream in a small saucepan until it just begins to boil. Pour the hot cream over the chocolate chips and stir until the chocolate is melted and smooth.
11. Pour the chocolate ganache over the salted caramel layer on the cheesecake.
12. Refrigerate the cheesecake for an additional 30 minutes, or until the ganache is set.
13. Serve and enjoy!