Ingredients
• 32oz cream cheese (at room temp)
• 1 cup granulated sugar
• 1 tbsp vanilla extract
• 5 eggs
• 1 cup heavy cream
• 1 cup pistachio raw pistachios (to make the butter)
White Chocolate Cream
• 1 cup heavy cream
• 1 cup melted white chocolate
• Whip both until paste forms
Preparation
• Preheat your oven to 400°F
• Use a food processor to blend your pistachios until a thick butter paste forms (it will take about 10 minutes)
• In a large bowl, whip your cream cheese, pistachio butter, sugar and vanilla extract until fluffy
• Add in your eggs and heavy cream, mix until smooth and creamy
• Pour your cheesecake mix into a 9inch springform pan and bake for 30 minutes (it will be jiggly when you take it out)
• Let cool completely and refrigerate over night
• Cover with white chocolate cream and crushed pistachios
• Slice, serve and enjoy!