Pistachio Mushroom Cheesecake with Mascarpone & Parmesan

Method

1. Preheat your oven to 350°F. In a bowl, combine finely chopped pistachios, feta, parmesan, breadcrumbs, and International Collection™ Pistachio Oil. Press the mixture into the bottom of a parchment lined springform pan to form the crust. Bake for 10 minutes until golden then set aside to cool while making the filling.
2. Sauté mushrooms in a bit of olive oil for about 10 minutes, stirring frequently. Set aside and cool slightly. 
3. In a large mixing bowl, whisk together mascarpone, sour cream, eggs, and grated parmesan until smooth. Add the sautéed mushrooms, salt, pepper, garlic powder, and International Collection™ Pistachio Oil. Stir well to combine.
4. Spoon the filling over the baked crust and smooth out the top with a spatula. 
5. Bake at 350°F for 35-40 minutes, or until the cheesecake is set and evenly golden brown on top. Allow the cheesecake to cool in the springform for 10 minutes.
6. To serve, garnish with chopped pistachios and fresh thyme. Serve warm or at room temperature.