Creamy Pistachio Dream Cheesecake

Graham Cracker Base:

• 10 oz Graham Crackers, crushed
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar

Pistachio Filling:

• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese (24 oz).
• 1 and 1/4 cup granulated sugar
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1/2 cup unsalted pistachios, chopped

Whipped Cream Topping:

• 1 and 1/2 cups heavy cream
• 1/4 cup granulated sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F.
2. In a medium bowl, mix together the crushed graham crackers, melted butter, and sugar.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes.
5. Remove from oven and let cool completely.
6. In a large bowl, beat the cream cheese until smooth and creamy.
7. Gradually add the sugar, heavy cream, vanilla extract, and almond extract, beating until well combined.
8. Fold in the chopped pistachios.
9. Pour the mixture over the graham cracker crust.
10. Bake for 50-60 minutes, or until the top is set and slightly golden brown.
11. Remove from the oven and let cool completely.
12. Refrigerate for at least 3 hours or overnight.
13. In a large bowl, beat the heavy cream until soft peaks form.
14. Add the sugar and vanilla extract, beating until stiff peaks form.
15. Spoon the whipped cream over the cheesecake and spread it evenly.
16. Garnish with additional pistachios, if desired.
17. Serve and enjoy!