Directions

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1. Preheat your oven according to the directions to your brownie mix. Line an 8 x 8-inch metal baking pan with parchment paper, allowing a bit of overhang on the sides for easy removal.

2. Prepare the brownie batter as instructed on the box, then stir in the instant espresso powder.

3. Pour the batter into the prepared pan and bake as directed. Once baked, allow the brownies to cool completely in the pan before proceeding to the next layer.

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1. Place the roasted, salted pistachios in a food processors. Blend until the nuts break down into a thick paste, stopping occasionally to scrape down the sides. This process will take about 20-25 minutes.

2. Add a the oil and continue blending until the mixture becomes smooth and spreadable. The texture should be similar to nut butter, with no large pieces.

3. Set aside a ½ cup of paste.

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1. In a large bowl using a hand mixer, beat the cream cheese, lemon juice, and vanilla extract together until smooth and creamy.

2. Add ½ cup of your prepared pistachio paste and beat again until fully incorporated. Then add in the Dreidoppel Pistachio Paste and mix until well combined.

3. In a separate bowl, whip the cold heavy cream and powdered sugar on high speed until stiff peaks form.

4. Gently fold the whipped cream into the cream cheese mixture in two batches using a spatula. Be careful not to deflate the whipped cream, this ensures your cheesecake stays light and fluffy.

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1. Pour the cheesecake mixture over the cooled brownie layer and smooth the top with an offset spatula or spoon.

2. Top with chopped pistachios before serving.

3. Cover and refrigerate overnight to allow the cheesecake layer to fully set.

4. Best enjoyed chilled straight from the fridge.