Black & White Bourbon Cheesecake with Caramel and Salted Pistachios

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Ingredients:

• 2 containers Norman's Kosher Cholov Yisroel Cream Cheese (16oz total)
• 1/2 cup granulated sugar
• 2 eggs
• 1/3 cup heavy cream
• 1/4 cup bourbon
• 1 tsp vanilla extract
• 1 cup crumbled Black & White cookies
• 4 tbsp melted unsalted butter
• 1/2 cup caramel sauce
• 1/4 cup chopped salted pistachios

Instructions:

1. Preheat the oven to 325°F.
2. In a bowl, mix the crumbled Black & White cookies and melted unsalted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan to form the crust layer.
3. Bake the crust in the preheated oven for about 10 minutes, or until golden brown. Remove from the oven and let cool completely.
4. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar until smooth.
5. Add the eggs, one at a time, beating well after each addition.
6. Mix in the heavy cream, bourbon, and vanilla extract to the cream cheese mixture. Mix until fully combined.
7. Pour the mixture over the cooled crust in the springform pan.
8. Bake the cheesecake in the preheated oven for about 35-40 minutes, or until the edges are set but the center is still slightly jiggly.
9. Let the cheesecake cool to room temperature before refrigerating for at least 4 hours, or overnight.
10. Prior to serving, spread the caramel sauce over the top of the cheesecake and sprinkle the chopped salted pistachios over the caramel.
11. Slice the cheesecake and serve!