Citrus Mango Cheesecake with Pistachio Crumble Base

Ingredients:

• 12oz pistachio nuts, finely ground
• 5oz unsalted butter, melted
• 16oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 3 eggs
• 1 mango, peeled and pureed
• 1/4 cup freshly squeezed orange juice
• 1 tsp grated orange zest
• 1 tbsp cornstarch

Instructions:

1. Preheat the oven to 350°F (180°C).
2. In a bowl, combine the ground pistachios and melted butter. Press mixture onto the bottom of a 9-inch springform pan, and bake for 10 minutes. Remove from the oven and let cool.
3. In a mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract until creamy. Beat in eggs, one at a time, until well blended.
4. In a separate mixing bowl, combine mango puree, orange juice, orange zest, and cornstarch until smooth.
5. Pour the cream cheese mixture over the cooled crust. Drop spoonfuls of the mango mixture onto the top of the cream cheese mixture and swirl with a knife.
6. Bake for 45-50 minutes or until the center is almost set. Remove from the oven and let cool before refrigerating for at least 4 hours or overnight.
7. Before serving, prepare the orange and vanilla topping by mixing together 1/2 cup of whipped cream, 1 tsp of vanilla extract, and 1 tsp of grated orange zest. Spread the topping over the chilled cheesecake.
8. Serve and enjoy!