Cookies & Cream Pistachio Cheesecake

Ingredients:

• 1 ½ cups of Pistachio Crumbles
• 1 cup of granulated sugar
• ½ cup of unsalted butter, melted
• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese (24 oz)
• 1 cup of heavy cream
• 4 large eggs
• 1 teaspoon of vanilla extract
• 1 package of Kosher Certified Oreo Cookies (15.5 oz)
• ½ cup of whipped cream

Directions:

1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the Pistachio Crumbles, granulated sugar and melted butter. Mix until it’s well combined.
3. Press the mixture into the bottom of a greased springform pan. Bake for 8-10 minutes until it’s golden brown. Remove from the oven and let it cool.
4. In another mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese with a mixer until it’s smooth. Add the heavy cream, eggs, and vanilla extract and mix until it’s well combined.
5. Crush the Kosher Certified Oreo cookies into small pieces using a food processor or put them in a plastic bag and crush them with a rolling pin.
6. Add the crushed cookies to the cream cheese mixture and stir until it’s well combined.
7. Pour the mixture on top of the Pistachio Crumble base.
8. Bake for 45-50 minutes or until the center is almost set.
9. Remove from the oven and let it cool to room temperature. Cover it with plastic wrap and refrigerate for 4 hours, or overnight.
10. Before serving, garnish with whipped cream and sprinkle some crushed pistachios on top.