Pistachio Butter Pecan Cheesecake

Ingredients:

• For the Crust:
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted pistachios, finely chopped
• 1/2 cup unsalted butter, melted
• For the Filling:
• 24oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 1/4 cups granulated sugar
• 1/2 cup sour cream
• 4 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup unsalted pecans, roughly chopped
• For the Topping:
• 1/2 cup unsalted pistachios, roughly chopped
• 1/4 teaspoon sea salt

Directions:

1. Preheat the oven to 350°F (180°C). Grease a 9-inch springform pan.
2. For the Crust: In a medium bowl, mix the flour, sugar, and chopped pistachios. Add the melted butter and stir until it forms a crumbly mixture. Press the mixture into the bottom of the prepared pan and bake for 10-12 minutes, or until lightly golden. Set aside to cool.
3. For the Filling: In a large bowl, beat the cream cheese with an electric mixer until smooth. Add the sugar and beat until creamy and fluffy. Beat in the sour cream, then the eggs one at a time, followed by the vanilla extract. Stir in the chopped pecans. Pour the mixture over the cooled crust.
4. Bake for 45-50 minutes, or until the cheesecake is set but still slightly wobbly in the center. Remove from the oven and let cool to room temperature on a wire rack. Chill in the refrigerator for at least 2 hours, or overnight.
5. For the Topping: In a small bowl, mix the chopped pistachios with sea salt. Sprinkle over the chilled cheesecake. Serve and enjoy!