Cheesecake with Pistachio Crumble, Blueberry Filling, and Fudge Brownie Topping

Ingredients:

• 8 oz of Norman's Kosher Cholov Yisroel Cream Cheese
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 2 large eggs, room temperature
• 1/2 cup blueberry preserves
• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup finely chopped pistachios

Instructions:

1. Preheat the oven to 325°F and line an 8-inch springform pan with parchment paper.
2. In a large mixing bowl, beat 8 oz of Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract until creamy and smooth.
3. Add the eggs one at a time, beating well after each addition.
4. Spoon the blueberry preserves onto the Pistachio Crumble base, spreading evenly.
5. In a separate mixing bowl, whisk together flour, cocoa powder, baking powder, and salt until well combined.
6. Add the flour mixture to the cream cheese mixture and beat until just combined.
7. Spoon the batter onto the blueberry preserves, spreading evenly.
8. In another mixing bowl, beat softened butter and chopped pistachios until well combined and crumbly.
9. Sprinkle the Pistachio Crumble topping over the cheesecake batter.
10. Bake for 45-50 minutes, or until the cheesecake is set and the edges are lightly golden.
11. Remove the cheesecake from the oven and let it cool to room temperature.
12. Chill the cheesecake in the refrigerator for at least 2 hours before serving.