Mint Chocolate Chip Cheesecake with Pistachio Crumble Base and Chocolate Ganache Topping

Ingredients:

• Pistachio Crumble Base:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted
• 1/2 cup pistachios, finely chopped
• Mint Chocolate Chip Filling:
• 3 containers Norman's Kosher Cholov Yisroel Cream Cheese, softened (24 oz total)
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3 large eggs, room temperature
• 1/2 cup mini chocolate chips
• 2 teaspoons mint extract
• Green food coloring (optional)
• Chocolate Ganache Topping:
• 1/2 cup heavy cream
• 1 cup semi-sweet chocolate chips
• 2 tablespoons unsalted butter, softened
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions:

Pistachio Crumble Base:

1. Preheat oven to 350°F.
2. In a medium bowl, mix together graham cracker crumbs, sugar, melted butter, and pistachios until well combined.
3. Press crumb mixture onto bottom and 1 inch up the sides of a 9-inch springform pan.
4. Bake for 10 minutes. Remove from oven and let cool.

Mint Chocolate Chip Filling:

1. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer until smooth.
2. Add sugar, vanilla extract, and salt, and beat until well combined.
3. Add eggs, one at a time, beating after each addition until just combined.
4. Stir in chocolate chips, mint extract, and green food coloring (optional) until evenly mixed.
5. Pour the mixture into the cooled crust.
6. Bake for 50-60 minutes, or until just set in the center.
7. Remove from oven and let cool to room temperature.