Pandan Passion Cheesecake with Salted Pistachio Crust

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Ingredients:

• 6 oz Pandan Coconut Cookies, crushed into crumbs
• 3 oz Pistachios, finely chopped
• 2 oz Unsalted Butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1 1/2 cups Granulated Sugar
• 4 Large Eggs
• 1/3 cup Passion Fruit Puree
• 1/4 tsp Salt

Instructions:

1. Preheat oven to 350°F.
2. In a mixing bowl, combine the Pandan Coconut cookie crumbs, chopped pistachios, and melted butter. Spread evenly onto the bottom of a 9-inch springform pan and bake for 10 minutes. Set aside to cool.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar with an electric mixer until smooth.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the passion fruit puree and salt until well combined.
6. Pour the mixture onto the cooled crust and smooth the top with a spatula.
7. Bake for 45-50 minutes, or until the center is set and the top is golden brown.
8. Turn the oven off and let the cheesecake cool in the oven with the door slightly open for 1 hour.
9. Remove the cheesecake from the oven and let it cool completely before refrigerating for at least 2 hours or overnight.
10. Garnish with additional chopped pistachios and serve chilled.