Creamy Pistachio Dream Cheesecake

Graham Cracker Base

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• Pinch of salt

Pistachio Filling

• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese (8 oz. each), softened
• 3/4 cup granulated sugar
• 3 eggs
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 1/2 cup shelled pistachios, finely chopped

Chocolate Ganache Topping

• 1/2 cup heavy cream
• 1 cup semi-sweet chocolate chips
• 1/4 cup shelled pistachios, roughly chopped

Instructions

1. Preheat oven to 325°F (160°C).
2. Combine graham cracker crumbs, sugar, melted butter, and salt in a bowl. Mix until crumbly and press into the bottom of a 9-inch springform pan. Bake for 10 minutes.
3. In a separate bowl, beat the cream cheese until smooth. Add in the sugar, eggs, sour cream, and vanilla extract. Mix until well combined.
4. Stir in the chopped pistachios and pour the mixture over the graham cracker base.
5. Bake for 50 minutes or until the edges are set but the center is still slightly jiggly.
6. Cool at room temperature for 10 minutes, then chill in the refrigerator for at least 4 hours or overnight.
7. To make the ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
8. Remove from heat and add in chocolate chips. Whisk together until smooth.
9. Pour the ganache over the chilled cheesecake and sprinkle with chopped pistachios.
10. Refrigerate until the ganache has set, about 20 minutes.
11. Remove the cheesecake from the springform pan and serve chilled.