Pistachio Crumble Cheesecake with Salted Caramel and Espresso Chocolate Topping

Ingredients:

• 10 ounces of Pistachio Crumbles
• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 cup salted caramel sauce
• 1/2 cup heavy cream
• 1/4 cup espresso powder
• 1 cup semisweet chocolate chips

Directions:

1. Preheat oven to 350°F.
2. In a bowl, mix together the Pistachio Crumbles with 2 tablespoons of melted butter. Press the mixture into the bottom of a 9-inch springform pan, and bake for 8-10 minutes. Let cool.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, granulated sugar, and vanilla extract until smooth. Add the eggs, one at a time, making sure each egg is fully incorporated before adding the next. Pour the mixture onto the Pistachio Crumble base.
4. Bake for 45-50 minutes or until the center is set. Cool for 30 minutes.
5. To make the salted caramel filling, heat the salted caramel sauce over medium-high heat in a saucepan until bubbly. Remove from heat and whisk in the heavy cream until smooth and glossy. Pour the mixture over the cooled cheesecake.
6. Let the cheesecake cool and chill in the fridge for at least 2 hours.
7. To create the Espresso & Chocolate topping, melt the 1 cup of semisweet chocolate chips in a small saucepan over low heat until melted. Stir in the 1/4 cup of espresso powder until smooth. Pour over the chilled salted caramel cheesecake.
8. Serve and enjoy!