Creamy Pistachio Cheesecake with Black & White Cookie Crust and Whipped Cream Topping

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Ingredients:

• 10 Black & White Cookies, crushed (about 1 cup)
• 4 tablespoons unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1/4 cup all-purpose flour
• 1/2 cup shelled pistachios, chopped
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 1 tablespoon powdered sugar

Instructions:

1. Preheat the oven to 325°F. Grease a 9-inch springform pan.
2. In a medium bowl, combine the crushed Black & White Cookies and melted butter. Press the mixture evenly into the bottom of the prepared pan.
3. In a large bowl, using an electric mixer, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy, about 2-3 minutes.
4. Add the granulated sugar, and continue to beat until creamy, about 2 minutes more.
5. Add the eggs, one at a time, beating well after each addition.
6. Beat in the flour, pistachios, and vanilla extract until smooth and well combined.
7. Pour the mixture into the prepared crust and smooth out the top with a spatula.
8. Bake for 50-60 minutes, or until the edges of the cheesecake are golden and the center is almost set. Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes before removing and cooling completely before transferring to the refrigerator for at least 4 hours (or overnight).
9. In a large bowl, whip the heavy cream and powdered sugar until stiff peaks form.
10. Once the cheesecake is chilled, remove it from the refrigerator, top with the whipped cream, and serve chilled.