Creamy Pistachio Cheesecake

Ingredients:

• 1 1/2 cups pistachio cookie crumbs
• 5 tablespoons unsalted butter, melted
• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese (8oz each), softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1/2 cup pistachios, chopped

Directions:

1. Preheat the oven to 350°F.
2. Combine the pistachio cookie crumbs and melted butter in a bowl. Mix until well combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let it cool on a wire rack while you make the filling.
3. In a large bowl, beat the softened cream cheese using an electric mixer until smooth and creamy. Add the granulated sugar and vanilla extract and beat until well combined. Add the eggs one at a time, beating well after each addition.
4. Pour the mixture over the cooled crust. Smooth the top with a spatula. Bake for 50-55 minutes, or until the edges are set and the center jiggles slightly when you shake the pan.
5. Let the cheesecake cool to room temperature, then transfer it to the refrigerator. Chill for at least 4 hours, or overnight.
6. In a medium bowl, beat the heavy cream and powdered sugar using an electric mixer until stiff peaks form. Spread the whipped cream over the top of the cheesecake. Sprinkle chopped pistachios on top.
7. Cut the cheesecake into slices and serve chilled.