Whiskey & Chocolate Cheesecake with Pistachio Crumble Base and Caramel Sauce Topping

Ingredients

• 8 oz Pistachio cookies, crushed
• 1/2 cup Unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup Granulated sugar
• 3 Tbsp All-purpose flour
• 3 Eggs
• 1/2 cup Whiskey
• 2 oz Dark chocolate, melted and cooled
• 1 tsp Vanilla extract
• 1 cup Caramel sauce, store-bought or homemade

Instructions

1. Preheat the oven to 350°F.
2. In a bowl, mix the crushed pistachio cookies and melted butter. Press into the bottom of a 9-inch springform pan and set aside.
3. In a separate bowl, beat the cream cheese until smooth and creamy. Add the sugar and flour, and continue to beat until well combined.
4. Mix in the eggs, one at a time, until fully incorporated. Scrape down the sides of the bowl as needed.
5. Mix in the whiskey, melted chocolate, and vanilla extract until well combined.
6. Pour the cheesecake mixture over the prepared crust.
7. Bake for 45-50 minutes or until the cheesecake is set, but still slightly jiggly in the center.
8. Remove from the oven and let cool to room temperature before refrigerating for at least 4 hours or overnight.
9. Once fully chilled, remove the cheesecake from the pan and place on a serving platter.
10. Top with the caramel sauce and serve chilled.