Vanilla Spice Pistachio Cheesecake

• 1/2 (10-oz.) package shortbread cookies (we tested with Lorna Doone)
• 1/2 cup unsalted pistachio nuts
• 1/4 cup sugar
• 1/4 cup butter, melted
• 3 (8-oz.) packages cream cheese, softened
• 1 1/4 cups sugar
• 1 teaspoon ground cardamom
• 2 3/4 cups sour cream, divided
• 1 tablespoon all-purpose flour
• 1 tablespoon vanilla bean paste or vanilla extract
• 4 large eggs
• 5 ounces white chocolate, chopped
• Garnish: additional unsalted pistachio nuts

1. Place first 3 ingredients in a food processor; process until finely ground. Stir in butter. Press cookie crumb mixture into bottom of an ungreased 9" springform pan. Bake at 350u0b0 for 15 minutes.
2. Meanwhile, beat cream cheese, 1 1/4 cups sugar, and cardamom at medium speed with an electric mixer until smooth. Add 1 1/2 cups sour cream, flour, and vanilla bean paste; beat until blended. Add eggs, 1 at a time, beating just until yellow disappears. Pour batter into baked crust.
3. Bake at 300u0b0 for 1 hour and 15 minutes or until almost set. Immediately run a knife around edge of pan, releasing sides. Let cool on a wire rack 10 minutes.
4. Meanwhile, place white chocolate in a microwave-safe bowl; microwave at HIGH for 1 minute or until chocolate is soft. Stir until smooth. Whisk in remaining 1 1/4 cups sour cream. Spread white chocolate mixture over warm cheesecake. Let cool completely in pan on wire rack. Cover and chill 8 hours. Remove sides of pan. Garnish cheesecake, if desired.

shortbread cookies, unsalted pistachio nuts, sugar, butter, cream cheese, sugar, ground cardamom, sour cream, flour, vanilla bean paste, eggs, white chocolate, nuts

Taken from www.myrecipes.com/recipe/vanilla-spice-pistachio-cheesecake (may not work)