Wasabi Pistachio Cheesecake with Tiramisu Filling and Pineapple Kiwi Topping

Ingredients:

• 12oz Wasabi & Pistachio cookies, crushed
• 1/2 cup unsalted butter, melted
• 24oz containers Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 4 eggs
• 1/2 cup Tiramisu Mousse
• 1/2 cup pineapple chunks, drained and cut into small pieces
• 1/2 cup kiwi, peeled and cut into small pieces

Directions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a medium bowl, combine crushed Wasabi & Pistachio cookies and melted butter. Press the mixture onto the bottom of the prepared pan. Bake for 10 minutes. Let it cool.
3. In a large mixing bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese, sugar and Tiramisu Mousse until smooth.
4. Beat in the eggs one at a time until well blended.
5. Pour cream cheese mixture over the cooled crust. Bake for 50 minutes or until center is almost set. Let it cool at room temperature.
6. When cheesecake is completely cooled, spread the drained pineapple chunks and kiwi pieces on top of the cheesecake.
7. Refrigerate the cheesecake for at least 4 hours or overnight before consuming.