1 5-ounce package Treasure Cave® Crumbled Gorgonzola Cheese, divided
3/4 cup chopped pistachios, divided
1 13.4-ounce can dulce de leche, divided
1 tablespoon heavy cream
1 cup graham cracker crumbs
1/4 cup butter, melted
3 8-ounce packages cream cheese, softened
1 teaspoon almond extract
Preheat the oven to 350oF and line 2 12-count muffin tins with 24 paper liners.
In a small bowl, place 2 tablespoons of the Treasure Cave® Crumbled Gorgonzola Cheese and 1/4 cup of the pistachios. Mix well and set aside.
In a small glass measuring cup, place 2 tablespoons of the dulce de leche and heavy cream and set aside.
In a medium bowl, combine the graham cracker crumbs, the remaining 1/2 cup of pistachios and the melted butter and mix well. Place about 1 tablespoon of the crumb mixture into each paper liner and press down firmly with the backside of a small measuring cup.
Meanwhile, beat the cream cheese and remaining dulce de leche until fluffy, scraping down the sides, as necessary. Add the remaining Treasure Cave® Crumbled Gorgonzola Cheese and beat until the mixture is mostly smooth. Add the extract and then the eggs one at a time, beating after each addition.
Pour a scant 1/4 of the batter into each paper liner and smooth. Then, bake for 10–15 minutes until puffed, set and golden. Remove to a cooling rack and cool completely. Chill if desired.
To serve, sprinkle the reserved Treasure Cave® Crumbled Gorgonzola Cheese mixture over each mini cheesecake. Microwave the dulce de leche mixture 7–10 seconds or until smooth. Drizzle the mixture over each cheesecake. Then, refrigerate the leftovers.