Creamy Pistachio Cheesecake with Rosemary & Olive Oil Base and Peach & Mango Topping

Ingredients:

• 1 cup graham cracker crumbs
• 2 tablespoons granulated sugar
• 1/4 cup olive oil
• 1 tablespoon finely chopped fresh rosemary
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup shelled pistachios, finely chopped
• 1/4 cup all-purpose flour
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt
• 1/2 cup peach preserves
• 1/4 cup diced fresh mango

Instructions:

1. Preheat oven to 350°F.
2. In a bowl, mix together the graham cracker crumbs, 2 tablespoons sugar, olive oil, and rosemary. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Remove from oven and let cool.
3. In a separate bowl, beat the cream cheese and 1 cup sugar until smooth. Add the eggs one at a time, beating well after each addition.
4. Stir in the chopped pistachios, flour, heavy cream, vanilla extract, and kosher salt. Mix until well combined.
5. Pour the cheesecake mixture over the prepared crust and bake for 40-45 minutes, or until the edges are lightly browned and the center is set.
6. Cool the cheesecake to room temperature, then refrigerate for at least 2 hours before slicing.
7. In a small saucepan, heat the peach preserves over low heat until melted. Stir in the diced mango and let the mixture cool to room temperature.
8. Top the cooled cheesecake with the peach and mango mixture before serving.