The Perfect Harmony Cheesecake

Pistachio Crumble Base

• 1 1/2 cups crushed Pistachios
• 1/4 cup granulated Sugar
• 6 tablespoons Butter, melted

Tiramisu Filling

• 16oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated Sugar
• 3 large Eggs
• 1/4 cup strong brewed Espresso
• 1/4 cup Mascarpone Cheese
• 1/4 cup heavy Cream

Espresso & Chocolate Topping

• 1/2 cup heavy Cream
• 1/4 cup granulated Sugar
• 1/4 cup strong brewed Espresso
• 4oz Dark Chocolate, chopped

Instructions:

1. Preheat oven to 350F.
2. In a medium bowl, combine crushed pistachios, sugar, and melted butter. Press mixture into the bottom of a 9-inch springform pan and bake for 10 minutes.
3. In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in espresso, mascarpone cheese, and heavy cream.
4. Pour filling over the pistachio crust, and return to the oven to bake for 45 minutes, or until center is set.
5. While the cheesecake is baking, make the topping. In a medium saucepan, combine cream, sugar, and espresso and bring to a boil. Reduce heat and simmer until the mixture thickens, about 8-10 minutes. Remove from heat and add chopped chocolate, stirring until smooth.
6. Once the cheesecake is done baking, remove from the oven and let cool to room temperature. Pour the espresso and chocolate topping over the top of the cheesecake and chill in the refrigerator for at least 3 hours before serving.