Pistachio Cheesecake with Fudge Brownie Topping

Ingredients:

• 1 1/2 cups pistachio crumble
• 6 tablespoons unsalted butter, melted
• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup granulated sugar
• 4 large eggs
• 1/2 cup heavy cream
• 1 tablespoon vanilla extract
• 1/2 cup fudge brownie, crumbled

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan with cooking spray.
2. In a medium bowl, combine pistachio crumble and melted butter. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes and let cool slightly.
3. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer on medium speed until smooth.
4. Add granulated sugar and beat until fluffy.
5. Beat in eggs, one at a time, until well combined.
6. Stir in heavy cream and vanilla extract.
7. Pour the mixture over the crust and bake for 1 hour or until the edges are lightly browned and the center is set.
8. Let cool in the pan for 10 minutes, then run a knife around the edges to loosen the cheesecake. Cool to room temperature.
9. Cover the cheesecake with fudge brownie crumble.
10. Refrigerate for at least 3 hours or overnight before serving.