Pistachio Crumble Cheesecake with Toffee Crunch Topping

Ingredients:

• Pistachio Crumble Base:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup shelled pistachios, finely chopped
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• New York-Style Filling:
• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese
• 1 1/4 cups granulated sugar
• 2 teaspoons vanilla extract
• 4 large eggs
• Toffee Crunch Topping:
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter
• 1/4 cup heavy cream
• 1/4 teaspoon fine sea salt
• 1/2 cup shelled pistachios

Instructions:

1. Preheat oven to 350°F (180°C).
2. In a medium bowl, mix together graham cracker crumbs, chopped pistachios, sugar, and melted butter until well combined. Press mixture onto the bottom and up the sides of a 9-inch springform pan. Bake for 10 minutes and let it cool completely.
3. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract until smooth and creamy. Beat in the eggs, one at a time, until well combined. Pour mixture over the cooled crust and smooth the top.
4. Bake for 45-50 minutes or until the center is almost set and the edges are lightly browned.
5. Remove from oven and let it cool for about 30 minutes. Then, cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
6. Just before serving, prepare the toffee crunch topping. In a medium saucepan, melt the sugar over medium heat, stirring constantly with a wooden spoon until it turns golden brown. Add the butter and stir continuously until melted. Remove from heat and stir in the cream and salt. Stir in pistachios.
7. Let the mixture sit for a couple of minutes to thicken, then pour it over the chilled cheesecake. Serve chilled.