Creamy Pistachio Caramel Cheesecake

Ingredients:

• 2 cups Vanilla wafer crumbs (about 60 wafers)
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted
• 3 containers (8oz each) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 3/4 cup sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1/2 cup shelled pistachios, finely chopped
• 1/2 cup Caramel Macchiato topping (store-bought or homemade)

Directions:

1. Preheat the oven to 350°F (180°C).
2. Mix the Vanilla wafer crumbs, sugar, and melted unsalted butter together in a bowl until well combined.
3. Press the mixture evenly into the bottom of a 9-inch (23cm) springform pan. Bake for 10 minutes and then let it cool.
4. In a large bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese and 3/4 cup sugar with an electric mixer on low speed until smooth and creamy.
5. Add the eggs, one at a time, mixing well after each addition.
6. Stir in the vanilla extract and chopped pistachios.
7. Pour the mixture over the cooled crust and smooth out the top.
8. Bake for 50-60 minutes or until the edges are set and the center is slightly jiggly.
9. Remove from the oven and let it cool to room temperature. Then chill in the refrigerator for at least 3 hours or overnight.
10. Before serving, pour 0.5 cup Caramel Macchiato topping over the top of the cheesecake.