Creamy Pistachio Vanilla Cheesecake with Pineapple & Kiwi Topping

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Ingredients:

• 2 cups Vanilla Wafers, crushed
• 1/4 cup of unsalted butter, melted
• 3 tablespoons granulated sugar
• 1/4 teaspoon salt
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 1/2 cup Pistachio paste
• 1/4 teaspoon almond extract
• 1/2 cup heavy cream
• 1/2 cup Pineapple, diced
• 1/2 cup Kiwi, diced
• 1 tablespoon Lemon juice
• 1/4 cup granulated sugar

Instructions:

1. Preheat your oven to 350°F.
2. In a large bowl, mix together the crushed vanilla wafers, melted butter, sugar, and salt.
3. Press the mixture into a 9-inch springform pan and bake it in the preheated oven for 10 minutes. Remove from the oven and allow it to cool down to room temperature.
4. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract until creamy and smooth.
5. Add the eggs, one at a time, and beat well after each addition.
6. Stir in the pistachio paste, almond extract, and heavy cream, mix until well combined.
7. Pour the mixture over the crust in the prepared pan.
8. Bake in the preheated oven for 50 - 60 minutes or until the cheesecake is puffed up and set around edges but still jiggles slightly in the center.
9. Remove from the oven and let it cool down for about 15 minutes. Run a knife around the edge of the pan to loosen the cheesecake from the sides of the pan.
10. Refrigerate for at least 4 hours or overnight.
11. In a mixing bowl, combine the diced pineapple, kiwi, lemon juice, and sugar, then mix to combine.
12. Cover the cheesecake with the fruit mixture and serve.