Creamy Dream Delight

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Ingredients:

• 1 1/2 cups Pistachio Crumble
• 2 Containers Norman's Kosher Cholov Yisroel Cream Cheese (16 oz total)
• 1/2 cup sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1/4 cup flour
• 1/4 cup elderflower syrup
• 1/2 cup heavy cream
• 1/4 cup caramel sauce
• 1 tbsp instant coffee

Instructions:

1. Preheat the oven to 325°F (163°C).
2. In a food processor, pulse the Pistachio Crumble until finely ground. Press it into the bottom of a greased 9-inch springform pan, creating an even crust.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract until smooth and creamy.
4. Add the eggs, one at a time, beating well after each addition.
5. Gradually mix in the flour until fully incorporated.
6. Stir in the elderflower syrup and heavy cream until combined.
7. Pour the filling over the Pistachio Crumble crust in the springform pan.
8. Bake for 45-50 minutes, or until the center is set and the edges are lightly golden. The cheesecake may still jiggle slightly.
9. Remove from the oven and let it cool completely on a wire rack.
10. While the cheesecake cools, in a small saucepan, heat the caramel sauce and instant coffee over low heat until warmed and combined.
11. Once the cheesecake is cooled, carefully remove it from the springform pan.
12. Pour the caramel macchiato topping over the cheesecake, spreading it evenly.
13. Refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the cheesecake to set.
14. Slice and enjoy!