Pistachio Cream Cheese Fudge Cheesecake

Pistachio Crumble Base

• 1 1/2 cups of graham cracker crumbs
• 1/2 cup of pistachios, finely chopped
• 1/2 cup of unsalted margarine, melted

Mix all the ingredients until fully combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes at 350°F. Let it cool down while preparing the filling.

Cream Cheese Filling

• 2 containers (16oz) of Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup of granulated sugar
• 2 large eggs
• 1/2 tsp of vanilla extract
• 1/4 tsp of salt

In a large mixing bowl, beat the cream cheese until smooth. Add the sugar and beat for another minute. Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and salt, and mix until fully incorporated. Pour the filling over the cooled crust.

Fudge Brownie Topping

• 1 cup of semisweet chocolate chips
• 1/2 cup of unsalted margarine
• 3/4 cup of granulated sugar
• 2 large eggs
• 1/2 tsp of vanilla extract
• 1/2 cup of all-purpose flour

Melt the chocolate and margarine in a double boiler or microwave. Add the sugar and mix until fully combined. Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and flour, and mix until fully incorporated. Pour the fudge brownie topping over the cream cheese filling.

Bake the cheesecake for 35-40 minutes at 350°F or until the topping is set. Let it cool down to room temperature, then transfer it to the fridge and let it chill for at least 2 hours before serving.