Wasabi & Pistachio Pleasures Cheesecake

Ingredients

Base

• 1 cup ground pistachios
• 1/2 cup crushed graham crackers
• 1 tablespoon wasabi paste
• 1/4 cup melted butter

Filling

• 16 ounces of Norman's Kosher Cholov Yisroel Cream Cheese (2 containers)
• 2/3 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/4 cup heavy cream

Topping

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions

Base

1. Preheat your oven to 325°F (165°C).
2. In a medium bowl, combine the ground pistachios, crushed graham crackers, wasabi paste, and melted butter until evenly mixed.
3. Press the mixture evenly into the bottom of a 9-inch springform pan.
4. Bake the crust for 10 minutes and then let it cool completely.

Filling

1. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth and creamy.
2. Add the eggs, one at a time, beating well after each addition.
3. Mix in the vanilla extract, sour cream, and heavy cream until the batter is smooth and combined.
4. Pour the filling over the cooled wasabi and pistachio base in the springform pan.
5. Bake for 50-60 minutes, or until the center is just set and the top is lightly browned.
6. Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours or overnight.

Topping

1. In a cold mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
2. Spread the whipped cream over the chilled cheesecake.

Serving

1. Remove the cheesecake from the springform pan and place it on a serving platter.
2. Garnish with additional ground pistachios if desired.
3. Slice and serve chilled.