Banana Pudding Cheesecake with New York Filling and Salted Pistachio Topping

Ingredients:

• 2 cups crushed vanilla wafer cookies
• ¾ cup unsalted butter, melted
• 3 ripe bananas, mashed
• 1 tablespoon lemon juice
• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese, 8 ounces each
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup sour cream
• ¼ cup all-purpose flour
• 1 cup heavy cream
• ½ cup salted pistachios, chopped

Directions:

1. Preheat your oven to 325°F.
2. Combine the crushed vanilla wafer cookies and melted butter, then press the mixture into the bottom of a 9-inch springform pan. Set aside.
3. In a small bowl, mix the mashed bananas and lemon juice until well combined. Set aside.
4. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract and banana mixture.
5. In a separate bowl, mix together the sour cream and flour. Add to the cream cheese mixture and stir until well combined. Fold in the heavy cream.
6. Pour the cheesecake batter into the prepared crust and bake for 50-60 minutes or until the center is set but still slightly jiggly.
7. Allow the cheesecake to cool completely, then refrigerate for at least 4 hours or overnight.
8. Before serving, sprinkle the chopped salted pistachios on top of the cheesecake.