Pistachio Almond Cheesecake

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Ingredients:

• 1 1/4 cups pistachios, finely chopped
• 3/4 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 containers Norman's Kosher Cholov Yisroel Cream Cheese (16 oz)
• 1/2 cup granulated sugar
• 2 teaspoons almond extract
• 2 large eggs
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup salted pistachios, coarsely chopped

Directions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a medium bowl, combine finely chopped pistachios, graham cracker crumbs, sugar, and melted butter. Press into the bottom and up the sides of the prepared pan.
3. In a large mixing bowl, beat the cream cheese, sugar, and almond extract until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the flour and salt.
4. Pour the mixture onto the prepared crust. Bake for 35-40 minutes or until the edges are set and the center is slightly jiggly. Cool on a wire rack for 10 minutes.
5. Sprinkle with chopped pistachios and press lightly into the cheesecake. Refrigerate for at least 2 hours or until chilled.
6. Run a knife around the edges to loosen the cake before serving.