Pistachio and Mushroom Cheesecake (Print Version)

# Ingredients:

→ Crust

01 - 1/2 cup pistachios, finely chopped
02 - 1/4 cup feta cheese, crumbled
03 - 1/4 cup Parmesan cheese, grated
04 - 1/2 cup breadcrumbs
05 - 2 tablespoons butter, melted

→ Filling

06 - 2 cups mushrooms, finely chopped
07 - 1 tablespoon olive oil
08 - 2 cloves garlic, minced
09 - 16 oz cream cheese, softened
10 - 1/2 cup sour cream
11 - 2 eggs
12 - 1/4 cup Parmesan cheese, grated
13 - Salt and pepper to taste
14 - Fresh thyme for garnish

# Instructions:

01 - Preheat to 350°F. Mix pistachios, feta, Parmesan, breadcrumbs, and butter. Press into springform pan and bake 10 minutes.
02 - Sauté mushrooms and garlic in olive oil until soft and moisture evaporates, 5-7 minutes. Cool slightly.
03 - Beat cream cheese, sour cream, eggs, and Parmesan until smooth. Stir in mushrooms, salt, and pepper.
04 - Pour filling over crust and bake 35-40 minutes until set and golden.
05 - Cool 10 minutes. Garnish with thyme and chopped pistachios.

# Notes:

01 - Can be made day ahead
02 - Serve warm or room temperature
03 - Can substitute nuts and cheeses

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