Wasabi Pistachio Cheesecake with New York-style Filling and Caramel Sauce Topping

Ingredients:

• 12 oz Wasabi and Pistachio cracker crumbs
• 4 oz unsalted butter, melted
• 32 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 ½ cups granulated sugar
• 1 tsp vanilla extract
• 4 large eggs, room temperature
• 1 cup sour cream, room temperature
• ½ cup heavy cream, room temperature
• 1 cup caramel sauce, for topping

Instructions:

1. Preheat the oven to 350°F.
2. In a large bowl, mix together the Wasabi and Pistachio cracker crumbs and melted butter.
3. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Remove from oven and allow to cool.
4. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
5. Add the sugar and vanilla extract and beat until combined.
6. Add the eggs, one at a time, beating well after each addition.
7. Add the sour cream and heavy cream and mix until incorporated.
8. Pour the mixture onto the cooled crust and smooth out the surface.
9. Bake for 50-55 minutes, or until the edges are lightly golden and the center is just set.
10. Remove the cheesecake from the oven and run a knife around the edges to ensure it doesn't stick while cooling.
11. Allow the cheesecake to cool to room temperature before refrigerating for at least 4 hours, or preferably overnight.
12. To serve, drizzle the caramel sauce over the top of the cheesecake and garnish with additional pistachios if desired.