Pistachio Passion Cheesecake with Lemon Curd Topping

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Ingredients:

• 10 oz Pistachios, shelled and roasted
• 2 cups Graham Cracker crumbs
• 1/2 cup Sugar
• 1/2 tsp Salt
• 6 tbsp Unsalted Butter, melted
• 3 containers (24 oz total) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/2 cups Sugar
• 1/4 cup Cornstarch
• 1/4 cup All-purpose Flour
• 4 Large Eggs, room temperature
• 1/2 cup Heavy Cream
• 1 cup Passion Fruit Puree, fresh or frozen (thawed)
• 1/2 cup Lemon Curd, store-bought or homemade

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a food processor, pulse the pistachios, graham cracker crumbs, sugar, and salt until finely ground.
3. Add the melted butter and pulse until combined. Press the mixture into the bottom and up the sides of the prepared pan. Chill in the freezer for 15 minutes.
4. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar on medium speed until smooth and creamy, about 2 minutes.
5. Add the cornstarch and flour and beat until just combined.
6. Add the eggs one at a time, beating well after each addition, scraping down the sides of the bowl if necessary.
7. Add the heavy cream and passion fruit puree and beat until smooth.
8. Pour the filling into the prepared crust.
9. Bake for 55 to 60 minutes, or until the edges are set but the center is still slightly jiggly.
10. Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar.
11. Remove from the oven and let cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
12. Before serving, spread the lemon curd over the top of the cheesecake.