Pistachio Mushroom Cheesecake with Mascarpone & Parmesan - International Collection

Ingredients

• 2 Tablespoons International Collection™ Pistachio Oil
• 1/2 cup shelled pistachios, finely chopped
• 1/4 cup feta cheese, crumbled
• 1/4 cup Cello parmesan cheese, grated
• 1/2 cup breadcrumbs
• 1 Tablespoon International Collection™ Pistachio Oil
• 16 ounces Cello mascarpone cheese, at room temperature
• 1/2 cup sour cream, at room temperature
• 2 eggs, at room temperature
• 2 cups mushrooms, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/4 cup shelled pistachios, finely chopped
• Fresh thyme