Pistachio Cheesecake

This is one of my favorites from the Taste of Home cookbook. Hope you enjoy it!

2 cups all-purpose flour
1/2 cup ground almonds
1/2 cup cold butter
6 packages (8 ounce each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
2 packages (3.4 ounces each) instant pistachio pudding mix
5 eggs
Chocolate syrup
Whipped cream and chopped pistachios, optional

1. In a small bowl, combine flour and almonds; cut in butter until crumbly. Press onto the bottom and 1-1/4 in. up the sides of a greased 10-in. springform pan. Bake at 400 degrees for 10 minutes.

2. Meanwhile, in a large mixing bowl, beat cream cheese, milk and pudding mixes until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Place pan on a baking sheet. Reduce heat to 350 degrees. Bake for 55-60 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

3. Remove sides of pan. Slice cheesecake; drizzle slices with chocolate syrup. Garnish with whipped cream and pistachios if desired.

Yield: 12-14 servings.