Pistachio Pecan Cheesecake with Peach & Mango Topping

Ingredients:

• 1 cup Pistachio Crumble (crushed pistachios mixed with graham cracker crumbs)
• 3 tbsp unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 1/2 tsp vanilla extract
• 1/2 cup chopped pecans
• 1 ripe peach, sliced
• 1 ripe mango, sliced
• 2 tbsp honey

Instructions:

1. Preheat the oven to 325°F. Grease a 9-inch springform pan.
2. In a small bowl, mix together the Pistachio Crumble and melted butter. Press the mixture into the bottom of the prepared pan to form the crust.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until smooth and creamy. Add in the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and chopped pecans.
4. Pour the filling over the crust and smooth the top with a spatula.
5. Bake the cheesecake for 45-50 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake to cool inside for 15-20 minutes before removing it from the oven. Let cool completely.
6. In a small saucepan, mix together the peach slices, mango slices, and honey. Cook over medium heat for 5-6 minutes, stirring occasionally, until the fruits are soft and syrupy.
7. Pour the fruit topping over the cooled cheesecake. Chill the cheesecake in the refrigerator for at least 2 hours before serving.