Wine & Berries Cheesecake with Date & Walnut Crust and Salted Pistachio Topping

Ingredients:

• 8 oz pitted dates
• 4 oz walnuts
• 8 oz graham crackers
• 8 oz unsalted butter, melted
• 32 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1/2 cup red wine
• 1/2 cup mixed berries (strawberries, raspberries, and blueberries)
• 1 tsp vanilla extract
• 1/2 cup pistachios, roughly chopped and lightly salted

Instructions:

1. Preheat the oven to 350°F.
2. In a food processor, pulse the dates and walnuts until finely chopped.
3. Add the graham crackers and pulse until well combined.
4. Transfer the mixture to a 9-inch springform pan and press it firmly and evenly along the bottom and about 1 inch up the sides.
5. Bake the crust for 10-12 minutes or until it is lightly browned. Set aside to cool.
6. In a large mixing bowl, beat the cream cheese until smooth.
7. Add the sugar gradually and continue beating until fluffy.
8. Beat in the eggs one at a time, scraping down the sides of the bowl between each addition.
9. Stir in the wine, berries, and vanilla extract and mix until well combined.
10. Pour the filling over the cooled crust and smooth the surface.
11. Bake the cheesecake for 1 hour or until the filling is set and the edges are golden brown.
12. Let the cheesecake cool completely before refrigerating for at least 4 hours.
13. Remove the cheesecake from the pan and sprinkle the chopped and salted pistachios over the top.
14. Serve and enjoy!