Pistachio Blueberry Cheesecake with Lemon Curd Topping

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Ingredients:

• 8 ounces of Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/4 cup of sugar
• 1/2 teaspoon of vanilla extract
• 1/2 cup of pistachio nut crumbs
• 2 tablespoons of unsalted butter, melted
• 1/4 cup of blueberry preserves
• 1/4 cup of fresh blueberries
• 1/2 cup of lemon curd (store-bought or homemade)

Instructions:

1. Preheat the oven to 350°F.
2. In a mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer until smooth.
3. Add 1/4 cup of sugar and 1/2 teaspoon of vanilla extract to the cream cheese, and beat on low speed until well combined.
4. In a separate bowl, mix together 1/2 cup of pistachio nut crumbs and 2 tablespoons of melted unsalted butter.
5. Press the pistachio nut mixture into the bottom of a 9-inch springform pan.
6. Spread 1/4 cup of blueberry preserves over the pistachio crust.
7. Then, spoon the cream cheese mixture over the blueberry preserves and smooth out the top.
8. Bake the cheesecake in the preheated oven for 25 to 30 minutes, or until set.
9. Let the cheesecake cool to room temperature.
10. In a small bowl, mix together 1/2 cup of lemon curd and 1 tablespoon of water until smooth.
11. Carefully spread the lemon curd mixture over the top of the cooled cheesecake.
12. Garnish the top of the cheesecake with fresh blueberries.
13. Chill the cheesecake in the refrigerator for at least 3 hours or overnight before serving.