Pistachio Chocolate Vanilla Cheesecake
1 cup unsalted shelled pistachio nuts
3/4 cup granulated sugar
1/3 cup water
6 ounces semisweet chocolate, chopped into small pieces
3 pkg. (8 oz each) cream cheese, softened
1/2 cup sour cream
5 large eggs, at room temperature
1/3 cup granulated sugar
1-1/2 teaspoons vanilla extract
Preheat oven to 325°F. Grease a baking sheet, set aside.
Toast pistachio nuts on an ungreased baking sheet for 10 minutes. When cooled, chop coarsely. Set aside.
Combine 3/4 cup of the sugar and water in a heavy saucepan over medium heat. Bring to a boil until slightly brown. Reduce heat and cook, without stirring, until a rich brown color. Stir in pistachio nuts and quickly spread onto oiled baking sheet. Cool completely and break into small pieces. Process in a food processor until almost powdered; set aside.
Lower oven to 300°F. Butter a 10-inch springform pan.
Melt chocolate pieces in a double boiler over low heat. Remove from heat and pour into springform pan. Place in the freezer for 15 minutes.
Smooth pistachio layer on top of chocolate; freeze another 15 minutes.
Beat cream cheese with an electric mixer at medium speed until creamy. Add sour cream, beating until incorporated. Beat in eggs one at a time. Pour mixture over chilled pistachio layer.
In a small bowl, stir together 1/3 cup sugar and vanilla. Evenly distribute over cream cheese layer in pan.
Bake cheesecake for 75 minutes; remove and cool to room temperature. Refrigerate at least 3 hours before serving.