Banana and Strawberry Balsamic Cheesecake with Salted Pistachios

Ingredients:

• 1 1/2 cups crushed vanilla wafer cookies
• 1/2 cup unsalted butter, melted
• 3 ripe bananas, mashed
• 2 containers (16 oz) of Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup granulated sugar
• 2 tsp vanilla extract
• 3 large eggs
• 1 cup fresh strawberries, sliced
• 1/4 cup balsamic vinegar
• 1 tbsp cornstarch
• 1/4 cup water
• 1/2 cup salted pistachios, chopped

Directions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan.
2. In a bowl, mix together the crushed vanilla wafers and melted butter until fully combined. Press the mixture onto the bottom of the prepared springform pan.
3. In a separate bowl, beat the mashed bananas and Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add in the sugar and vanilla extract. Beat until well combined.
4. Add in the eggs one at a time, beating well after each addition.
5. In a blender, puree the sliced strawberries. In a small saucepan, whisk together the balsamic vinegar, cornstarch, and water until fully combined. Add the pureed strawberries and whisk until well combined. Cook over medium heat, stirring constantly, until the mixture thickens, which should take about 5 minutes.
6. Pour the strawberry mixture into the cheesecake batter and fold gently until combined. Pour the cheesecake mixture into the prepared pan over the crust.
7. Bake for about 50 minutes until the cheesecake is set and the top turns golden brown. Remove from oven and allow to cool for about an hour.
8. Refrigerate the cheesecake for at least an hour.
9. Remove the cheesecake from the pan and transfer to a serving plate. Top with chopped pistachios.
10. Serve chilled and enjoy!