Pistachio and Mushroom Cheesecake with Feta and Parmesan Crust (Print Version)

# Ingredients:

01 - ½ cup pistachios, finely chopped.
02 - ¼ cup feta cheese, crumbled.
03 - ½ cup Parmesan cheese, divided.
04 - ½ cup breadcrumbs.
05 - 2 tablespoons butter, melted.
06 - 2 cups mushrooms, finely chopped.
07 - 1 tablespoon olive oil.
08 - 2 garlic cloves, minced.
09 - 16 ounces cream cheese, softened.
10 - ½ cup sour cream.
11 - 2 eggs.
12 - Fresh thyme for garnish.
13 - Salt and pepper to taste.

# Instructions:

01 - Mix pistachios, feta, ¼ cup Parmesan, breadcrumbs, and butter. Press into springform pan. Bake at 350°F for 10 minutes.
02 - Sauté mushrooms and garlic in olive oil until moisture evaporates, 5-7 minutes. Cool slightly.
03 - Beat cream cheese, sour cream, eggs, and remaining Parmesan until smooth. Stir in mushrooms, salt, and pepper.
04 - Pour filling over crust. Bake 35-40 minutes until set and golden.
05 - Cool 10 minutes. Garnish with thyme and chopped pistachios. Serve warm or room temperature.

# Notes:

01 - Can make one day ahead.
02 - Can substitute nuts and cheeses.

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