Pistachio Cheesecake with Candied Pecans

Ingredients:

• 8 ounces pistachio cookies
• 4 tablespoons unsalted butter, melted
• 2 containers (16 ounces) Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 teaspoon pure vanilla extract
• 1/2 cup sour cream
• 1/4 cup all-purpose flour
• 1/2 cup chopped candied pecans

Instructions:

1. Preheat the oven to 325°F. Line an 8-inch springform pan with parchment paper.
2. In a food processor, pulse the pistachio cookies until finely ground. Add the melted butter and pulse until the mixture resembles wet sand. Press the mixture into the bottom of the prepared pan.
3. In a stand mixer fitted with the paddle attachment, beat the Norman's Kosher Cholov Yisroel Cream Cheese until it's creamy and smooth. Gradually add the sugar and beat until light and fluffy. Add the eggs, one at a time, beating until each is fully incorporated. Add the vanilla extract, sour cream, and flour, and beat until just combined.
4. Pour the cheesecake batter into the prepared crust. Bake until the cheesecake is set but still slightly jiggly in the center, about 45 to 50 minutes.
5. Turn off the oven and allow the cheesecake to cool inside for an additional 15 minutes.
6. Remove from oven and let cool to room temperature. Chill in refrigerator for at least 2 hours or overnight before serving.
7. When ready to serve, top with chopped candied pecans.