ingredients:
- 2½ cups crushed three wishes unsweetened cereal
- ⅓ cup (70g) brown sugar
- 6 tbsp (85g) melted butter
- pinch of salt
- 1 cup (260g) Pistakio Cream
- 3 8oz blocks of cream cheese, full fat + room temp
- ⅔ cup (160ml) sour cream, full fat + room temp
- ⅔ cup (135g) sugar
- 3 eggs, room temp
- big splash of vanilla
- ½ tsp salt
- 1 jar Pistakio Crunch
instructions:
- preheat your oven to 325°F (165°C) and line your 9in springform pan with parchment paper.
- to assemble the crust, combine melted butter, sugar, salt and crushed cereal. it should resemble sand. add more melted butter if needed. press into prepped springform pan and bake for 10-15mins until slightly golden. set aside to cool.
- in a large bowl combine room temp cream cheese, sour cream and sugar. once creamy, add eggs one at a time followed by vanilla and salt. lastly, fold in 1 cup of Pistakio Cream. be careful not to overmix! if you have some lumps you can run the mixture through a fine mesh sieve.
- bake at 325°F (165°C) for 1 hour with a sheet tray with 1" water on the lower rack of the oven. once time is up, turn the oven off and crack the oven a few inches and leave the cheesecake to cool for 1 more hour.
- let cool for 3-4 more hours or covered overnight. top your cheesecake with a hefty amount of Pistakio Crunch and enjoy!
