Creamy Pistachio Greek Yogurt Cheesecake with Whipped Cream Topping

Ingredients:

• 9 ounces Pistachio Crumble Cookies, crushed
• 3 tablespoons Unsalted Butter, melted
• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup Greek Yogurt
• 1/3 cup Honey
• 2 Eggs
• 1 teaspoon Vanilla Extract
• 1/2 teaspoon Salt
• 1 cup Heavy Whipping Cream
• 2 tablespoons Powdered Sugar

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine the crushed pistachio cookies and melted butter until well combined.
3. Press the cookie mixture into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to press the crust firmly. Set aside.
4. In a large mixing bowl, beat the cream cheese until creamy and smooth.
5. Add in the Greek yogurt and honey, and continue to beat until incorporated.
6. Mix in the eggs, one at a time, until well combined.
7. Add in the vanilla extract and salt, and mix well.
8. Pour the mixture into the prepared crust.
9. Bake for about 40-45 minutes or until the center is almost set. Remove from the oven and let it cool for about 1 hour.
10. Refrigerate the cheesecake for at least 3 hours or overnight.
11. Before serving, whip the heavy cream and powdered sugar until soft peaks form. Spread over the top of the cheesecake, or pipe it using a piping bag fitted with a star tip. Garnish with additional pistachios if desired.