½ cup oleo, softened
1/3 cup sugar
1 cup all purpose flour
1 Tablespoon vanilla, divided
2/3 cup chopped pistachios
4 pkgs cream cheese, softened
2 Tablespoons all-purpose flour
1 ½ cups sugar
4 large eggs
¼ cup whipping cream
1-12 oz pkg semisweet chocolate mini morsels
Beat ½ cup butter at medium speed with an electric mixer until creamy; add 1/3 cup sugar, beating well. Gradually add 1 cup all-purpose flour, beating at low speed until blended. Stir in 1 teaspoon vanilla extract and 2/3 cup chopped pistachios. Press into bottom and 1 ½ inches up side of a 10-inch springform pan.
Bake at 350 for 12 to 15 minutes or until golden. Cool
Beat cream cheese and 2 Tablespoons flour at medium speed with an electric mixer until light and fluffy; gradually add 1 ½ cups sugar, beating well.
Add eggs, 1 at a time, beating until blended after each addition. Stir in remaining 2 teaspoons vanilla. Set batter aside.
Combine mini morsels and ¼ cup whipping cream; microwave on High 1 minute, stirring twice, until melted.
Pour half of batter into prepared crust; dollop with chocolate mixture to within ¾ inch of edge. Pour remaining batter, starting at outer edge and working toward center. Place cheesecake on a baking sheet.
Bake at 325 for 1 hour and 10 minutes or until set. Cool cheesecake on a wire rack 1 hour. Remove sides of pan. Serve slightly warm with shipped cream if desired.
NOTE: Cut leftover cheesecake into slices before refrigerating because chocolate will harden when chilled. Warm leftover cheesecake slices in the microwave 30 seconds before serving.