Oreo Pistachio Cheesecake

Ingredients:

• 25 Oreo Cookies, crushed
• 6 tablespoons unsalted butter, melted
• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 4 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup shelled pistachios, finely chopped
• 1 cup heavy cream
• 1/4 cup powdered sugar
• Pistachios, chopped (for topping)

Directions:

1. Preheat oven to 350°F (177°C).
2. Make the crust: In a bowl, mix together the crushed Oreo cookies and melted butter until well combined. Press mixture onto the bottom and up the sides of a 9-inch springform pan. Chill the crust in the freezer for 10 minutes.
3. Make the filling: In a large bowl, beat the cream cheese until smooth, then gradually add the sugar and continue beating until fully combined.
4. Add in the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and chopped pistachios.
5. Pour the prepared filling onto the chilled crust and smooth out the surface.
6. Bake for 45-50 minutes, or until the center is almost set but still a little jiggly.
7. Remove from oven and let it cool completely before refrigerating for at least 4 hours or overnight.
8. Make the topping: In a medium bowl, beat the heavy cream and powdered sugar until stiff peaks form. Spread on top of the cooled cheesecake.
9. Decorate with additional chopped pistachios and serve chilled.