Pistachio Almond Cheesecake

• 1 sleeve graham crackers, crushed

• 1/2 stick butter, melted

• 3 tbsp sugar

• 3 packages cream cheese, softened

• 1 can sweetened condensed milk

• 4 eggs

• 1 tbsp almond extract

• 1 1/2 cups semisweet chocolate chips

• 1/2 cup heavy cream

• 2 boxes instant pistachio pudding

In food processor, add graham crackers, sugar, and melted butter. Pulse.

Press into spring form pan.

In large mixing bowl, beat cream cheese.

Add milk, almond extract and pudding.

Once mixed add eggs one at a time, beating well after each addition.

Pour over crust.

Bake at 350 for 1 hour. Center should be slightly jiggly.

Cool completely. Refrigerate until chilled.

To make ganache, in microwaveable bowl, pour 1/2 cup heavy whipping cream.

Microwave for 2 minutes. Add chocolate chips. Stir until glossy and smooth.

Pour over cheesecake. Sprinkle with chopped pistachios on top.