Cheesecake with Rosemary & Olive Oil Base, Walnut Filling, and Salted Pistachios Topping

Ingredients:

• 2 cups crushed shortbread cookies
• 2 tablespoons finely chopped fresh rosemary
• 4 tablespoons olive oil
• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts
• 1/2 cup salted pistachios, coarsely chopped

Instructions:

1. Preheat oven to 350F.
2. Grease a 9-inch springform pan and set aside.
3. In a bowl, combine the crushed shortbread cookies, chopped rosemary, and olive oil. Mix until well combined.
4. Press the mixture firmly onto the bottom of the prepared pan and bake for 10 minutes. Allow it to cool completely.
5. In a mixing bowl, beat the cream cheese and sugar until smooth.
6. Add the eggs one at a time, beating well after each addition.
7. Add the vanilla extract and mix until just combined.
8. Stir in the chopped walnuts and pour the mixture onto the cooled crust.
9. Bake for 50-60 minutes or until the filling is set.
10. Remove from the oven and cool to room temperature before chilling in the refrigerator for at least 2 hours.
11. Sprinkle the chopped pistachios on top of the cheesecake before serving.