Citrus Nutty Delight Cheesecake Recipe

Lemon Bar Base:

• 1 1/2 cups of graham cracker crumbs
• 1/4 cup of sugar
• 1/3 cup of melted margarine
• 1 tablespoon of lemon zest

Pistachio Filling:

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/3 cup of sugar
• 2 teaspoons of vanilla extract
• 3 large eggs, at room temperature
• 1/2 cup of shelled pistachios, finely chopped

Peanut Butter Cup Topping:

• 1 cup of heavy cream
• 1 cup of semisweet chocolate chips
• 1 cup of peanut butter chips

Instructions:

1. Preheat the oven to 350°F and line the bottom of a 9-inch springform pan with parchment paper.
2. In a medium bowl, mix together the graham cracker crumbs, sugar, melted margarine, and lemon zest until well combined. Press the mixture firmly and evenly onto the bottom of the prepared pan.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract until fluffy. Add the eggs, one at a time, beating well after each addition. Fold in the chopped pistachios. Pour the mixture over the crust and smooth the top with a spatula.
4. Bake for 45-50 minutes, or until the edges are set and the center is still slightly jiggly.
5. Remove the cheesecake from the oven and let it cool completely on a wire rack. Refrigerate for at least 3 hours or overnight.
6. To make the topping, heat the heavy cream in a small saucepan over medium heat until just simmering. Remove from heat and stir in the chocolate chips and peanut butter chips until melted and smooth. Pour the mixture over the cheesecake and let it set for 10-15 minutes.
7. Remove the cheesecake from the pan and cut into slices. Serve chilled and enjoy!