Pistachio Cardamom Cheesecake

Directions

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
• In a small bowl, combine cracker crumbs and brown sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 15 minutes. Cool on a wire rack.
• In a large bowl, beat cream cheese until smooth. Beat in the milk, lemon juice, cardamom and, if desired, food coloring. Add eggs; beat on low speed just until combined. Fold in pistachios. Pour over crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan.
• Bake at 325° for 35-40 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
• Remove rim from pan. Top cheesecake with whipped cream and sprinkle with pistachios and cracker crumbs if desired.