Wasabi Pistachio Cheesecake with Grapefruit Honey Topping

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup finely chopped pistachios
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 tsp wasabi powder
• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/4 cups granulated sugar
• 4 large eggs, at room temperature
• 1 tsp vanilla extract
• 1/2 cup grapefruit juice
• 2 tbsp honey
• Zest from 1 grapefruit

Directions:

1. Preheat oven to 350°F and grease a 9-inch springform pan.
2. In a medium bowl, stir together graham cracker crumbs, pistachios, 1/4 cup sugar, melted butter, and wasabi powder until it resembles wet sand. Press into the bottom of prepared pan and bake for 10 minutes. Let cool.
3. In the bowl of a stand mixer fitted with a paddle attachment, beat softened cream cheese and 1 1/4 cups sugar on low speed until creamy and smooth. Beat in eggs, one at a time, until fully incorporated. Mix in vanilla extract.
4. Pour filling over cooled crust and smooth into an even layer. Tap the pan a few times on the counter to release any air bubbles.
5. Bake for 60-65 minutes, or until edges are lightly browned and the center is just barely jiggly. Remove from oven and run a knife around the edge of the cheesecake to loosen it from the pan. Allow to cool to room temperature, then refrigerate until fully chilled and set, at least 4 hours or overnight.
6. In a small saucepan, bring grapefruit juice and honey to a boil over medium-high heat. Reduce heat to low and let simmer, stirring occasionally, for 15-20 minutes, or until thickened and syrupy. Let cool.
7. Once cheesecake has chilled, use a spatula to carefully remove from the pan and onto a serving platter. Pour grapefruit honey sauce over the top and sprinkle with grapefruit zest.
8. Slice and serve!