Cheesecake with Pistachio Crumble, Balsamic & Strawberry filling, Pineapple & Kiwi topping

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Ingredients:

• 8 oz pistachios
• 8 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1/3 cup sugar
• 2 large eggs
• 1/4 cup balsamic vinegar
• 1 cup fresh strawberries, sliced
• 1 1/2 cups canned crushed pineapple, drained
• 1 kiwi, peeled and sliced

Instructions:

1. Preheat oven to 325°F.
2. Crush pistachios in a food processor or blender until they become a fine crumble.
3. Add pistachios to a mixing bowl, and combine with 2 oz of Norman's Kosher Cholov Yisroel Cream Cheese. Mix well and press into the bottom of a 9-inch springform pan. Bake for 10 minutes and remove from the oven.
4. In a large mixing bowl, beat 6 oz of Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and eggs until smooth.
5. Heat balsamic vinegar in a small saucepan over medium heat for 5 minutes or until the vinegar has reduced by half. Remove from heat and let cool.
6. Add sliced strawberries to the bowl with the cream cheese mixture and mix well. Then add the cooled balsamic vinegar and mix well.
7. Pour the mixture over the pistachio crumble in the springform pan and smooth out the top.
8. Bake for 30-35 minutes or until the edges are golden brown.
9. Let the cheesecake cool for 30 minutes before refrigerating for at least 2 hours.
10. Once the cheesecake has chilled, decorate the top with crushed pineapple and sliced kiwi.