Apple Pie Tiramisu Cheesecake with Salted Pistachios

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1/4 teaspoon ground cinnamon
• 2 cups diced apples
• 1/4 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 3 eggs, room temperature
• 1/2 cup heavy cream
• 1/4 cup espresso
• 16 oz mascarpone cheese, room temperature
• 1/4 cup cocoa powder
• 1/4 cup powdered sugar
• 1/2 cup salted pistachios, chopped

Instructions:

1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and cinnamon. Mix well. Press the mixture into the bottom of a 9-inch springform pan and set aside.
3. In a separate mixing bowl, mix together the diced apples, brown sugar, cinnamon, and nutmeg until combined. Spread the mixture over the top of the graham cracker crust and set aside.
4. 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, beating well after each addition. Gradually mix in the heavy cream until well blended.
5. Pour the cheesecake mixture over the apple layer and smooth the surface. Bake for 45-50 minutes or until the cheesecake is set. Allow the cheesecake to cool to room temperature before putting it into the fridge.
6. In a mixing bowl, combine the espresso and mascarpone cheese until well combined. Set aside.
7. Once the cheesecake has cooled completely, spread the espresso mascarpone mixture over the top of the cheesecake. Chill in the fridge for at least 1 hour.
8. In a mixing bowl, whisk together the cocoa powder and powdered sugar until combined. Sprinkle the mixture over the top of the cheesecake.
9. Sprinkle the chopped salted pistachios on top of the cocoa powder mixture. Serve chilled.