Creamy Dreamy Delight Cheesecake

this image was generated using AI technology

Pistachio Crumble Base

• 1 1/2 cups graham cracker crumbs
• 1/2 cup shelled pistachios, finely chopped
• 1/4 cup melted unsalted butter
• 2 tablespoons granulated sugar

Tiramisu Filling

• 32 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• 4 large eggs
• 1/2 cup strong brewed coffee, cooled
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons coffee liqueur

Toffee Crunch Topping

• 1/2 cup toffee bits
• 1/4 cup chopped shelled pistachios

Instructions

1. Preheat the oven to 325°F (163°C) and lightly grease a 9-inch springform pan.
2. In a medium bowl, combine the graham cracker crumbs, chopped pistachios, melted butter, and granulated sugar for the base. Press the mixture evenly into the bottom of the prepared pan.
3. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
4. Add the granulated sugar and flour to the cream cheese, and continue beating until well combined.
5. Add the eggs, one at a time, beating well after each addition.
6. In a separate small bowl, mix together the cooled brewed coffee, cocoa powder, and coffee liqueur. Add this mixture to the cream cheese batter and mix until fully incorporated.
7. Pour the tiramisu filling over the prepared pistachio crumble base in the pan.
8. Bake in the preheated oven for 60-65 minutes, or until the edges are set but the center still jiggles slightly when shaken.
9. Remove the cheesecake from the oven and let it cool in the pan for 10 minutes. Then, run a knife around the edges to loosen it from the pan before removing the sides of the springform pan.
10. Allow the cheesecake to cool completely, then refrigerate for at least 4 hours or overnight.
11. Prior to serving, sprinkle the toffee bits and chopped pistachios over the top of the cheesecake.
12. Slice and enjoy!