Creamy Pistachio Cheesecake

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Graham Cracker Crust Ingredients:

• 1 and 1/2 cups of Graham Cracker crumbs
• 1/3 cup of granulated sugar
• 1/2 cup of unsalted butter, melted

Cream Cheese Filling Ingredients:

• 24 oz of Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup of granulated sugar
• 3 large eggs
• 1 teaspoon of vanilla extract

Salted Pistachio Topping Ingredients:

• 1 cup of shelled and chopped pistachios
• 1/4 teaspoon of sea salt
• 1/4 cup of granulated sugar
• 2 tablespoons of unsalted butter, melted

Directions:

1. Preheat the oven to 350 degrees F. Grease a 9-inch springform pan with non-stick cooking spray.
2. In a mixing bowl, combine the Graham Cracker crumbs, sugar, and melted butter. Mix well. Press this crust mixture onto the bottom of the prepared pan.
3. In a large mixing bowl, beat the cream cheese until it's creamy. Add in the sugar, eggs, and vanilla extract. Beat this mixture until it's smooth and creamy.
4. Pour the cream cheese mixture over the crust in the prepared pan.
5. Bake in the preheated oven for about 55-60 minutes or until the cheesecake is set and the top has turned light golden brown. Remove from the oven and let it cool completely.
6. In a mixing bowl, mix the chopped pistachios, sea salt, sugar, and melted butter. Pour this mixture over the cooled cheesecake.
7. Cover the cheesecake and refrigerate for at least 4 hours or overnight before serving.