Pistachio Champagne Cheesecake with Raspberry Filling and Salted Pistachios

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Ingredients

• 1 1/2 cups pistachio crumbles
• 8 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 3/4 cup sugar
• 3 eggs
• 1/4 cup flour
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 1/4 cup Champagne
• 1 cup fresh raspberries
• 1/4 cup chopped salted pistachios

Instructions

1. Preheat the oven to 350°F and grease a 9-inch springform pan.
2. In a food processor, blend the pistachio crumbles until finely ground. Press into the bottom of the prepared pan and refrigerate until ready to use.
3. In the bowl of a stand mixer, beat the cream cheese until creamy. Add the sugar and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the flour, heavy cream, vanilla extract, and Champagne, and beat until well combined.
4. Pour the filling into the prepared crust and smooth the top with a spatula. Dot the raspberries over the top of the filling.
5. Bake for 35-40 minutes, or until the edges are golden and the center is almost set. Let the cheesecake cool to room temperature.
6. Once cooled, sprinkle the chopped salted pistachios over the top of the cheesecake.
7. Refrigerate for at least 2 hours, or overnight, before serving.