Creamy Pistachio Oreo Cheesecake with Salted Caramel Topping

Ingredients

• 20 Oreo Cookies, crushed
• 4 tablespoons unsalted butter, melted
• 3 containers (8 oz each) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup sugar
• 1/2 cup heavy cream
• 3 eggs
• 1/2 cup shelled pistachios
• 1/3 cup salted caramel sauce

Instructions

1. Preheat the oven to 350°F.
2. Mix together the crushed Oreos and melted butter. Press the mixture into the bottom of a 9-inch springform pan to create an even layer.
3. In a large bowl, beat together the softened cream cheese and sugar until fluffy.
4. Beat in the heavy cream and eggs, one at a time.
5. Grind the pistachios in a food processor until they are finely ground. Stir in the ground pistachios into the cheesecake mixture. Pour the mixture over the Oreo crust.
6. Bake the cheesecake for 40-45 minutes, or until the edges are lightly browned and the center is set. Once done, turn off the heat and let the cheesecake cool in the oven for 30 minutes before removing from the oven.
7. Let the cheesecake cool completely. Then, spread the salted caramel sauce on top as a topping. Chill the cheesecake in the fridge for at least two hours before serving.