Creamy Honey Pistachio Cheesecake with Fudge Brownie Topping

Ingredients:

• For the Pistachio Crumble base:
• 10 oz Graham crackers, crushed
• 5 oz Pistachios, chopped
• 6 oz unsalted butter, melted
• For the Greek Yogurt & Honey filling:
• 3 containers (24 oz) of Greek yogurt
• 16 oz of Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 1/4 cups of honey
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 4 eggs, beaten
• For the Fudge Brownie topping:
• 1 box of your favorite Brownie Mix
• Ingredients required for the Brownie Mix (such as oil, water, and eggs)

Instructions:

1. Preheat the oven to 350°F.
2. For the Pistachio Crumble base:
• Mix together the crushed Graham crackers, chopped Pistachios, and melted unsalted butter.
• Press the mixture into the bottom of a 9-inch springform pan.
• Bake for 10 minutes, then cool completely.
3. For the Greek Yogurt & Honey filling:
• In a large bowl, mix together the Greek yogurt, Norman's Kosher Cholov Yisroel Cream Cheese, honey, lemon juice, and vanilla extract until smooth and creamy.
• Add the beaten eggs and mix until well combined.
• Pour the filling over the Pistachio Crumble base and smooth the top with a spatula.
• Bake for 50-60 minutes or until the cheesecake is almost set.
4. For the Fudge Brownie topping:
• Prepare the Brownie Mix according to the package directions.
• Pour the Brownie Mix batter over the slightly cooled cheesecake and smooth the top with a spatula.
• Bake for an additional 20-25 minutes or until the Brownie topping is set.
5. Cool the cheesecake completely, then chill it for at least 4 hours or overnight before serving.
6. Serve chilled and enjoy!