Creamy Pistachio Cheesecake with Berries & Cream Topping

Shortbread Base

• 1 1/2 cups of shortbread cookies, crushed
• 3 tablespoons of unsalted butter, melted

Pistachio Filling

• 16oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 2/3 cup of granulated sugar
• 3 large eggs, room temperature
• 1/2 cup of sour cream
• 1/2 cup of shelled pistachios, chopped
• 1 teaspoon of vanilla extract

Berries & Cream Topping

• 1 cup of mixed berries (such as strawberries, raspberries, and blueberries)
• 1 cup of heavy cream
• 2 tablespoons of powdered sugar

Instructions

1. Preheat the oven to 350°F.
2. Prepare the shortbread base by mixing together the crushed cookies and melted butter. Press the mixture into the bottom of a 9-inch springform pan and bake for 10-12 minutes. Allow it to cool completely.
3. To make the filling, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until creamy. Add the eggs one at a time, beating well after each addition. Mix in the sour cream, chopped pistachios, and vanilla extract until fully combined.
4. Pour the filling over the cooled shortbread crust and bake for 45-50 minutes or until the edges are lightly golden and the center is set. Allow it to cool for 10 minutes before running a knife around the edges of the pan and removing the springform. Allow the cheesecake to cool completely.
5. For the berries & cream topping, whip the heavy cream and powdered sugar together until stiff peaks form. Spread the whipped cream over the top of the cheesecake and arrange the mixed berries on top.
6. Refrigerate the cheesecake for at least 2 hours before slicing and serving.