Wasabi Pistachio Cheesecake with Vanilla Filling and Lime Ginger Topping

Ingredients:

• 8oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1 1/2 cups crumbled wasabi pistachio cookies
• 3 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 teaspoon vanilla extract
• 2 large eggs, room temperature
• 1/4 cup sour cream
• 1 lime, zested
• 1 tablespoon fresh lime juice
• 1/2 teaspoon ground ginger
• 1/4 cup honey

Instructions:

1. Preheat the oven to 350°F.
2. Crush the wasabi pistachio cookies in a food processor until finely ground.
3. Add melted butter to the ground cookies and pulse until well combined.
4. Press the cookie mixture evenly into the bottom of a 9-inch springform pan and place in the oven to set for 5 minutes.
5. In a large mixing bowl, beat the 8oz Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy.
6. Add the sugar, flour, and vanilla extract to the cream cheese and mix well.
7. Add the eggs, one at a time, mixing well after each addition.
8. Stir in the sour cream and lime zest until well combined.
9. Pour the cheesecake filling over the crust and smooth the surface with a spatula.
10. Bake for 30-35 minutes, or until the cheesecake is set around the edges and slightly jiggly in the center.
11. Remove the cheesecake from the oven and allow it to cool completely at room temperature.
12. In a small bowl, whisk together the lime juice, ground ginger, and honey.
13. Drizzle the lime ginger topping over the cooled cheesecake and sprinkle with additional chopped wasabi pistachios, if desired.
14. Refrigerate the cheesecake for at least 2 hours, or until fully chilled. Serve and enjoy!