Peach & Mango New York Cheesecake with Pistachio Crumble Base

Ingredients:

• Crust:
• 1 ½ cups pistachio nuts
• 1 cup graham cracker crumbs
• ¼ cup sugar
• ½ cup unsalted butter, melted
• Filling:
• 24 oz Norman's Kosher Cholov Yisroel cream cheese, at room temperature
• 1 ½ cups sugar
• 4 large eggs, at room temperature
• 1 tsp vanilla extract
• Topping:
• 2 cups fresh peaches, peeled and sliced
• 1 cup fresh mango, peeled and diced
• ¼ cup sugar

Instructions:

1. Preheat the oven to 325°F.
2. In a food processor, pulse pistachio nuts until they are coarsely chopped.
3. Add graham cracker crumbs, sugar, and melted butter to another bowl and mix until well combined.
4. Press the mixture into the bottom of a 9-inch springform pan.
5. Bake for 10 minutes and let cool.
6. In a mixing bowl, beat Norman's Kosher Cholov Yisroel cream cheese and sugar until smooth and creamy.
7. Add eggs, one at a time, beating until just combined after each addition.
8. Stir in vanilla extract and mix well.
9. Pour the mixture over the crust and smooth out the top with a spatula.
10. Bake for 50-60 minutes or until the cheesecake is set and the top is lightly golden.
11. Let the cheesecake cool to room temperature and then chill in the fridge for at least 4 hours or overnight.
12. In a saucepan, combine peaches, mango, and sugar.
13. Cook over medium heat, stirring occasionally until the sugar is dissolved and the fruits are soft and juicy.
14. Remove from heat and let cool for a few minutes.
15. Spoon the peach and mango mixture over the cheesecake and serve chilled.