Pistachio Passion Cheesecake

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Ingredients:

• 1 and 1/2 cups Pistachio Crumble
• 3 containers (24 oz total) Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 4 large eggs
• 1/4 cup passion fruit juice
• 1 tsp vanilla extract
• Pinch of salt
• Fresh pineapple and kiwi for topping

Instructions:

1. Preheat the oven to 350°F.
2. Press the Pistachio Crumble into the bottom of a 9-inch springform pan.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until smooth.
4. Add the eggs one at a time, mixing well after each addition.
5. Stir in the passion fruit juice, vanilla extract, and salt until well combined.
6. Pour the filling over the Pistachio Crumble crust in the springform pan.
7. Bake for 45-50 minutes or until the cheesecake is set but still jiggly in the center.
8. Remove from the oven and cool to room temperature, then chill in the refrigerator for at least 2 hours.
9. Top with fresh pineapple and kiwi before serving.