A Tropical Dream Cheesecake

Ingredients:

• 1 1/2 cups crushed graham crackers
• 1/4 cup unsalted butter, melted
• 2 ripe bananas, mashed
• 2 containers Norman's Kosher Cholov Yisroel Cream Cheese (16 oz total)
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 1/2 cup passion fruit juice
• 1 tablespoon cornstarch
• 1/4 cup water
• 1/2 cup salted pistachios, roughly chopped

Instructions:

1. Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
2. In a mixing bowl, combine the crushed graham crackers and melted butter. Press the mixture firmly into the bottom of the prepared pan to form the crust.
3. Bake the crust for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
4. In a separate bowl, beat together the mashed bananas, Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract until smooth.
5. Add the eggs, one at a time, beating well after each addition.
6. In a small saucepan, whisk together the passion fruit juice, cornstarch, and water. Cook over medium heat until thickened, stirring constantly. Remove from heat and let it cool slightly.
7. Gently fold the cooled passion fruit mixture into the cream cheese mixture until well combined.
8. Pour the filling over the cooled crust in the springform pan.
9. Bake for 50-60 minutes, or until the center is set and the top is lightly browned. The edges may crack slightly, which is normal.
10. Remove the cheesecake from the oven and let it cool in the pan for 10 minutes.
11. Run a knife around the edge of the pan to loosen the cheesecake, then remove the sides of the springform pan.
12. Chill the cheesecake in the refrigerator for at least 4 hours, or overnight, before serving.
13. When ready to serve, sprinkle the top of the cheesecake with the chopped salted pistachios.
14. Slice and enjoy this tropical dream cheesecake!