Pistachio Tiramisu Cheesecake Truffle

Ingredients:

• 1 and 1/2 cups pistachio cookie crumbs
• 6 tablespoons unsalted butter, melted
• 2 containers (8 oz each) of Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 3 large eggs
• 1/4 cup brewed coffee, cooled
• 1/4 cup coffee liqueur
• 1 cup heavy cream
• 2 tablespoons unsweetened cocoa powder, for dusting

Pistachio Crumble Base:

1. Preheat the oven to 350°F (180°C). Mix the pistachio cookie crumbs and melted butter in a medium bowl. Press the mixture into the bottom of a 9-inch (23 cm) springform pan. Bake for 8-10 minutes. Let cool while you make the filling.

Tiramisu Filling:

1. Reduce the oven temperature to 325°F (165°C).
2. In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add the vanilla extract and mix again.
3. Add the eggs, one at a time, and beat on low speed until just incorporated. Scrape down the sides of the bowl as needed.
4. In a separate bowl, mix the cooled brewed coffee and coffee liqueur together.
5. Add the coffee mixture to the cream cheese mixture, and mix until just combined.
6. Pour the filling over the cooled crust and smooth the top with a spatula.
7. Bake for 50-55 minutes or until the edges of the cheesecake are set and the center is slightly wobbly.
8. Turn off the oven, open the door slightly, and let the cheesecake cool in the oven for 30 minutes.
9. Remove the cheesecake from the oven and let it cool completely on a wire rack.

Cheesecake Truffle Topping:

1. In a large mixing bowl, beat the heavy cream until stiff peaks form. Set aside.
2. In a separate mixing bowl, beat the remaining container of Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
3. Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture.
4. Spoon the cheesecake truffle mixture over the cooled cheesecake and smooth the top with a spatula.
5. Chill the cheesecake in the fridge for at least 2 hours, or overnight.
6. Before serving, dust the top of the cheesecake with cocoa powder.