Creamy Paradise Cheesecake

Pistachio Crumble Base

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

Tiramisu Filling

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 teaspoon vanilla extract
• 1/4 cup strong brewed coffee, cooled
• 3 large eggs

Rum & Pineapple Topping

• 1 can (20 ounces) crushed pineapple, drained
• 1/4 cup dark rum
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1/4 cup water

Instructions:

1. Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.
2. In a medium bowl, combine the graham cracker crumbs, chopped pistachios, melted butter, and sugar. Press the mixture evenly into the bottom of the prepared pan.
3. In a large mixing bowl, beat the softened cream cheese, sugar, flour, and vanilla extract until smooth and creamy.
4. Add the cooled coffee to the cream cheese mixture and beat until well combined.
5. Beat in the eggs, one at a time, until just blended.
6. Pour the filling over the prepared crust in the springform pan.
7. Bake for about 50-55 minutes, or until the center is set and the top is lightly golden. Remove from the oven and let it cool in the pan on a wire rack.
8. In a saucepan, combine the drained crushed pineapple, rum, sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens.
9. Remove the saucepan from heat and let the pineapple topping cool slightly.
10. Pour the cooled pineapple topping over the cooled cheesecake, spreading it evenly.
11. Refrigerate the cheesecake for at least 4 hours, or preferably overnight, before serving.