Wasabi & Pistachio, Wine & Berries, and Chocolate Ganache Cheesecake

Ingredients:

• For the Base:
• 7 ounces crushed graham crackers
• 2.5 ounces chopped pistachios
• 3 tablespoons granulated sugar
• 1/2 cup melted unsalted butter
• 1/2 teaspoon wasabi powder
• For the Filling:
• 3 cups Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/2 cup granulated sugar
• 3 large eggs
• 3/4 cup red wine
• 1/2 cup chopped mixed berries (strawberries, raspberries, and blueberries)
• For the Topping:
• 4 ounces semi-sweet chocolate, chopped
• 1/4 cup heavy cream

Instructions:

1. Preheat oven to 350°F.
2. In a bowl, combine graham crackers, pistachios, sugar, wasabi powder, and melted butter. Mix until well combined.
3. Press the mixture evenly into the bottom and up the sides of a 9-inch springform pan. Bake for 7 minutes and set aside to cool.
4. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until smooth. Beat in the eggs one at a time and mix until well combined.
5. Stir in the red wine and mixed berries until evenly distributed. Pour the mixture into the crust and smooth the top with a spatula.
6. Bake for 35-40 minutes or until the edges are set and the center jiggles slightly when shaken. Let cool to room temperature.
7. For the chocolate ganache topping, heat the heavy cream in a small saucepan over medium heat until just beginning to boil. Remove from heat and add the chopped chocolate.
8. Let the mixture sit for 1-2 minutes, then stir until completely smooth and shiny.
9. Pour the ganache over the cheesecake and smooth it out with a spatula. Refrigerate for at least 2 hours, or until the ganache is set and cheesecake is chilled.
10. Serve and enjoy!