Pistachio Cream Cheese Cheesecake with Macadamia Nut Topping

Ingredients:

• 1 1/2 cups Pistachio Crumble (see recipe below)
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1/4 cup sour cream
• 1/2 cup macadamia nuts, chopped

Instructions:

1. Preheat oven to 350°F.
2. Prepare a 9-inch springform pan by greasing the sides and bottom with butter or cooking spray.
3. Press Pistachio Crumble firmly onto the bottom of the pan.
4. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract until creamy and smooth.
5. Add eggs one at a time, mixing well after each addition.
6. Stir in sour cream and mix until well combined.
7. Pour the cheesecake mixture over the Pistachio Crumble crust.
8. Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
9. Remove from oven and let cool completely on a wire rack.
10. Refrigerate for at least 2 hours before removing the cheesecake from the pan and adding the Macadamia Nut topping.
11. To make the Macadamia Nut topping, sprinkle the chopped macadamia nuts over the top of the cheesecake.

Pistachio Crumble Recipe:

• 1 cup all-purpose flour
• 1/2 cup pistachios, shelled and finely chopped
• 1/4 cup brown sugar
• 1/2 cup unsalted butter, melted

1. Preheat oven to 350°F.
2. In a medium mixing bowl, combine flour, pistachios, and brown sugar.
3. Add melted butter and mix until well combined.
4. Press Pistachio Crumble firmly onto the bottom of a greased 9-inch springform pan.
5. Bake for 15-18 minutes, or until lightly browned.
6. Remove from oven and let cool completely on a wire rack.