Creamy Pistachio Cheesecake with Toffee Crunch Topping

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Ingredients:

• For the Pistachio Crumble base:
• 1 cup graham cracker crumbs
• 1 cup pistachios, finely chopped
• 1/4 cup sugar
• 1/4 cup melted butter


• For the Plain filling:
• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• 4 eggs


• For the Toffee Crunch topping:
• 1/2 cup toffee bits
• 1/2 cup chopped pistachios
• 1/4 cup packed brown sugar
• 1/4 cup all-purpose flour
• 3 tablespoons cold butter, cut into small pieces

Instructions:

1. Preheat oven to 325°F (163°C).
2. In a large bowl, combine graham cracker crumbs, chopped pistachios, sugar, and melted butter. Mix well and press into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool completely.
3. In another mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add in sugar and vanilla extract. Beat until combined.
4. Add eggs, one at a time, beating after each addition until just combined.
5. Pour mixture over the cooled crust and smooth with a spatula. Bake the cheesecake for 45-50 minutes.
6. Meanwhile, in a small mixing bowl, combine flour, brown sugar, and cold butter. Use a pastry cutter or your hands to mix until crumbly. Stir in toffee bits and chopped pistachios.
7. Once the cheesecake is done baking, remove from oven and sprinkle the toffee crunch mixture over the top of the cheesecake.
8. Return the cheesecake to the oven and bake for an additional 10-15 minutes.
9. Remove from oven and let cool completely. Cover with plastic wrap and place in the refrigerator for 3-4 hours or overnight before serving.