Bourbon Caramel Cheesecake with Salted Pistachios

Ingredients:

• 2 cups Graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup light brown sugar
• 1/4 cup cornstarch
• 4 large eggs, at room temperature
• 1/2 cup Bourbon
• 1/2 cup caramel sauce
• 1 1/2 cups salted pistachios, roughly chopped

Instructions:

1. Preheat the oven to 350°F.
2. To make the crust, mix together Graham cracker crumbs, melted butter, and granulated sugar. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Bake for 10 minutes and then let it cool.
3. To make the filling, use an electric mixer to beat the cream cheese until it is smooth and creamy. Add in the brown sugar and cornstarch and beat until it is well combined.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the Bourbon and caramel sauce until it is fully combined.
6. Pour the filling onto the prepared crust and smooth the top with a spatula.
7. Bake for 55-60 minutes or until the edges are set and the center is slightly jiggly.
8. Remove the cheesecake from the oven and let it cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
9. Before serving, top the cheesecake with chopped salted pistachios.