Tiramisu Oreo Cheesecake with Salted Pistachios

Ingredients:

• 25 Oreo cookies (crushed)
• 5 tablespoons unsalted butter (melted)
• 3 containers (8oz each) Norman's Kosher Cholov Yisroel Cream Cheese, softened to room temperature
• 1 cup granulated sugar
• 1 cup heavy cream
• 3 large eggs
• 1/4 cup brewed espresso (cooled)
• 1/4 cup Kahlua or coffee liqueur
• 1 tablespoon vanilla extract
• 1/4 cup cocoa powder
• 1/2 cup salted pistachios, chopped

Instructions:

1. Preheat oven to 350°F (180°C).
2. In a large bowl, mix together the crushed Oreos and melted butter until evenly combined. Press the mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes and let it cool completely.
3. In another large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until the mixture is light and fluffy. Add the heavy cream and beat until smooth. Add the eggs, espresso, Kahlua, and vanilla extract and mix until all are well combined and smooth.
4. Pour the cheesecake batter over the cooled Oreo crust, smoothing out the top with a spatula. Bake in the preheated oven for 45-50 minutes or until the edges are set and the center is slightly jiggly. Remove the cheesecake from the oven and allow it to cool to room temperature.
5. Once the cheesecake has cooled, sprinkle the cocoa powder evenly over the top of the cheesecake. Chill the cheesecake in the refrigerator for at least 3 hours, or overnight.
6. Before serving, garnish the cheesecake with chopped salted pistachios. Slice and serve chilled.