Caramel Bourbon Cheesecake with Pistachio Crumble Base and Toffee Crunch Topping

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Ingredients:

• 8 oz Pistachio Crumble Cookies
• 4 tbsp Unsalted Butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 1/4 cup Granulated Sugar
• 1/4 cup All-Purpose Flour
• 4 Large Eggs
• 1/2 cup Heavy Cream
• 1/4 cup Bourbon
• 1/4 tsp Salt
• 1 tsp Vanilla Extract
• 1/2 cup Caramel Sauce
• 1 cup Toffee Bits

Directions:

1. Preheat oven to 350°F (175°C). Wrap the bottom of a 9-inch springform pan in foil, and grease the sides with cooking spray.
2. In a food processor, pulse the pistachio crumble cookies and melted butter until the mixture resembles wet sand. Press the mixture onto the bottom of the prepared pan.
3. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth.
4. Add flour and beat until well combined. Add eggs one at a time, beating well after each addition.
5. Stir in heavy cream, bourbon, salt, and vanilla extract until well combined.
6. Pour the cheesecake mixture onto the prepared crust.
7. Bake the cheesecake for 50-55 minutes or until the edges are set but the center is slightly jiggly.
8. Let the cheesecake cool to room temperature on a wire rack.
9. Refrigerate the cheesecake overnight to set.
10. Before serving, drizzle the caramel sauce on top of the cheesecake and sprinkle with toffee bits.
11. Slice and serve.