Creamy Berry Delight Cheesecake

Ingredients:

• For the Pistachio Crumble base:
• 1 cup flour
• 1/2 cup shelled pistachios, finely chopped
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• For the Cream Cheese filling:
• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• For the Berries & Cream topping:
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup mixed fresh berries (strawberries, raspberries, blueberries)

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan and set aside.
2. For the Pistachio Crumble base: In a medium bowl, mix together the flour, chopped pistachios, sugar, and melted butter until well blended. Press the mixture evenly onto the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and let cool completely.
3. For the Cream Cheese filling: In a large bowl, beat the cream cheese and sugar with an electric mixer until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. Pour the mixture over the cooled Pistachio Crumble base.
4. Bake for 50-55 minutes or until the cheesecake is set but still jiggles slightly in the center. Remove from the oven and let it cool to room temperature. Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight.
5. For the Berries & Cream topping: In a chilled bowl, beat the heavy cream with an electric mixer until it starts to thicken. Add the powdered sugar and vanilla extract and continue beating until stiff peaks form. Spread the whipped cream over the top of the cheesecake. Decorate with fresh berries and serve chilled.