Blueberry Pistachio Cheesecake with Candied Pecans

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Ingredients:

• 1 1/2 cups of Pistachios
• 1/2 cup of Brown Sugar
• 1/3 cup of All-Purpose Flour
• 1/4 teaspoon of Salt
• 1/3 cup of unsalted butter, melted
• 24 ounces of Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup of Sugar
• 1 teaspoon of Vanilla Extract
• 4 large Eggs
• 2 cups of Blueberries
• 1 tablespoon of Cornstarch
• 1/4 cup of Water
• 1 cup of Candied Pecans

Instructions:

1. Preheat the oven to 350°F and grease a 9-inch springform pan.
2. Grind the pistachios in a food processor until finely ground. Add the brown sugar, flour, salt, and melted butter. Pulse until the mixture resembles coarse sand.
3. Press the mixture into the bottom of the prepared pan.
4. Bake for 10-12 minutes or until lightly golden brown.
5. Beat the cream cheese on medium speed until light and fluffy, about 2 minutes.
6. Add the sugar and vanilla extract and beat until combined.
7. Add the eggs one at a time, beating well after each addition.
8. In a separate bowl, mix the blueberries, cornstarch, and water.
9. Gently fold the blueberry mixture into the cream cheese mixture.
10. Pour the filling over the crust and smooth the top with a spatula.
11. Bake for 60-70 minutes or until the center is almost set.
12. Remove from the oven and let cool to room temperature.
13. Chill in the refrigerator for at least 6 hours or overnight.
14. Before serving, top with candied pecans.