Pistachio Cheesecake - cooking recipe

Ingredients

Cheesecake base
2 cups all-purpose flour
1/2 cup ground almonds or 1/2 cup walnuts
2 tablespoons sugar
1/2 cup cold butter
Cheesecake filling
6 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
2 (3 1/2 ounce) packages instant pistachio pudding mix
5 eggs
Topping
chocolate syrup
whipped cream (optional)
finely chopped pistachio nut (optional)

Preparation

In a small bowl, combine flour, sugar, and almonds; cut in butter until crumbly. Press onto the bottom and 1 1/4 inches up the sides of a greased 9- or 10-inch springform pan. Bake at 400 degrees for 10 minutes, or until lightly browned.
Meanwhile, in a large mixing bowl, beat room temperature cream cheese, milk and pudding mixes until smooth. (Note: if the cream cheese is not at room temperature, the cheesecake will turn out with small lumps.) Add eggs; beat on low speed just until combined. Do not overbeat. Pour mixture over crust. Put a piece of foil underneath the pan and wrap it up a little bit on the sides.
Place pan in another pan or cooking dish that is about 2 or 3 inches larger around than the springform pan. Place pan in the oven and pour boiling water into the water bath pan about halfway up the sides of the springform pan.
Reduce the heat to 350 degrees. Bake for 50-60 minutes or until the center is almost set. Place on a wire rack until the cheesecake has cooled. Carefully run a knife around the edge of the pan to loosen. Refrigerate, covered, overnight (the cheesecake is even better if you leave it in the refrigerator for 2 days before eating).
Remove sides of pan. Slice cheesecake; drizzle slices with chocolate syrup. Garnish with whipped cream and pistachios, if desired.