Peanut Butter Cup Cheesecake with Pistachio Crumble Base and Candied Pecans Topping

Ingredients:

• 1 cup finely ground pistachios
• 1/3 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/2 cup creamy peanut butter
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs, at room temperature
• 1 cup coarsely chopped candied pecans

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan with nonstick spray.
2. In a medium bowl, combine the ground pistachios, sugar, and melted butter until well mixed. Press mixture evenly onto the bottom of the prepared pan.
3. In a mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and peanut butter together until creamy and smooth.
4. Add sugar and vanilla extract to the cream cheese mixture and beat until well combined.
5. Add eggs, one at a time, beating well after each addition.
6. Pour cheesecake mixture over the prepared crust and bake for 45-50 minutes, or until the edges are lightly golden and the center is nearly set.
7. Let cheesecake cool to room temperature before removing it from the pan. Cover the refridgerate for at least 6 hours, or overnight.
8. Before serving, sprinkle the candied pecans over the top of the cheesecake.