Creamy Pistachio Cheesecake with Whipped Cream Topping

Ingredients:

• For the Pistachio Crumble Base:
• 1/2 cup shelled pistachios, chopped
• 1 1/2 cups graham cracker crumbs
• 1/3 cup sugar
• 1/2 cup unsalted butter, melted


• For the New York Style Filling:
• 24oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/2 cups sugar
• 1/4 cup sour cream
• 1 tsp vanilla extract
• 4 large eggs


• For the Whipped Cream Topping:
• 1 cup heavy whipping cream
• 1 tsp vanilla extract
• 2 tbsp powdered sugar

Instructions:

1. Preheat the oven to 350°F.
2. In a bowl, mix the pistachios, graham cracker crumbs, sugar, and melted butter until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan.
4. Bake the crust for 10 minutes and set it aside to cool.
5. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, 1 1/2 cups of sugar, sour cream, and 1 teaspoon of vanilla until smooth.
6. Add the eggs, one at a time, to the cream cheese mixture, making sure to beat well after each egg.
7. Pour the filling into the cooled crust and bake for 45-50 minutes, until the edges are slightly golden and the center is set.
8. Cool the cheesecake on a wire rack for 10 minutes, then run a sharp knife around the edge of the pan to loosen the cheesecake.
9. Chill the cheesecake in the refrigerator for at least 4 hours before serving.
10. In a large mixing bowl, beat the heavy cream, 1 teaspoon of vanilla, and powdered sugar with an electric mixer until stiff peaks form.
11. Serve the cheesecake with a dollop of whipped cream on top.