3 (8 oz.) packages cream cheese, softened
1¼ cups sugar, divided
4 eggs, at room temperature
2½ teaspoons vanilla, divided
1½ teaspoons lemon peel, grated
1 cup sour cream
Shortbread Crumb Pastry (recipe below)
¾ cup shelled, roasted/salted California pistachios, chopped
Beat cream cheese and 1 cup sugar until light and fluffy. Add eggs, one at a time. Add 1 ½ teaspoons vanilla and lemon peel. Pour cream cheese mixture into Shortbread Crumb Pastry. Bake at 350° F., 30-45 minutes or until firm; cool on rack 20 minutes. Combine sour cream ¼ cup sugar and 1 teaspoon vanilla. Spread over top of cheesecake. Continue to bake at 350° F., 15 minutes. Cool 2 hours on rack. Refrigerate at least 8 hours. Remove ring of springform pan. Press pistachios into side of cheesecake and sprinkle pistachios in center of top.
Makes approximately 16 servings.
Shortbread Crumb Pastry:
Crumble shortbread cookies to equal 1½ cups. Combine with 3 tablespoons melted butter and 2 tablespoons each finely chopped pistachios and sugar; mix well. Pat into bottom of 9-inch pan.
You can also make this with a traditional graham cracker crust.