Berry Pistachio Delight Cheesecake

Ingredients

Graham Cracker Base

• 2 cups Graham cracker crumbs
• 1/2 cup melted butter
• 1/4 cup sugar

Pistachio Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese (3 containers)
• 1 cup sugar
• 3 large eggs
• 1/2 cup sour cream
• 2 tsp vanilla extract
• 1 cup finely ground pistachios

Berries & Cream Topping

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup mixed fresh berries (strawberries, blueberries, raspberries)

Instructions

Graham Cracker Base

1. Preheat your oven to 325°F (163°C).
2. In a medium bowl, mix the Graham cracker crumbs, melted butter, and sugar until well combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes, then remove from the oven and set aside to cool.

Pistachio 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 sour cream and vanilla extract until fully combined.
4. Fold in the finely ground pistachios.
5. Pour the filling over the cooled Graham cracker base.
6. Bake for 55-65 minutes, or until the center is set and the top is lightly browned.
7. Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours, or overnight.

Berries & Cream Topping

1. In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Spread the whipped cream evenly over the top of the chilled cheesecake.
3. Arrange the mixed fresh berries on top of the whipped cream.
4. Serve chilled and enjoy!