Crust
1 cup chocolate cookie crumbs
1/4 cup sugar
2 tablespoons butter, melted
Filling
20 ounces cream cheese, softened
3/4 cup sugar
1/2 cup sour cream
1/4 teaspoon almond extract
4 eggs
1 package (3.4 ounce size) instant pistachio pudding and pie filling mix
1 package (12 ounce size) white vanilla chips
1/2 cup chopped shelled pistachios
Heat oven to 350 degrees F.
Crust: In medium bowl, combine cookie crumbs and sugar; mix well. Stir in butter. Press crumb mixture in bottom of ungreased 9-inch springform pan.
Bake at 350 degrees F for 10 minutes. Cool 10 minutes. Wrap outside of pan, bottom and sides, with heavy-duty foil.
Reduce oven temperature to 325 degrees F.
Filling: Beat cream cheese in large bowl at medium speed until creamy. Beat in sugar until very soft and creamy. Add sour cream and almond extract; beat well. Reduce speed to low; add eggs one at a time, beating just until combined and scraping down sides of bowl after each addition.
With wire whisk, beat in pudding mix until well mixed. Stir in vanilla chips. Pour into crust-lined pan. Sprinkle pistachios over top.
Bake at 325 degrees F for 1 hour 15 minutes to 1 hour 20 minutes or until sides of cheesecake are set and slightly puffed but center still moves slightly when pan is tapped. Cool cheesecake in pan on wire rack for 1 hour. Cover; refrigerate at least 3 hours before serving.
To serve, remove sides of pan. Cut cheesecake into wedges.
JenniberTX
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