Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust

Ingredients:
For the crust:

½ cup (50 g) grated Parmesan cheese

½ cup (75 g) crumbled feta cheese

1 cup (90 g) pistachios, finely chopped

2 tbsp (30 g) butter, melted

Pinch of salt

For the filling:

200 g (7 oz) cream cheese, softened

100 g (3.5 oz) ricotta cheese

1 cup (100 g) sautéed mushrooms, chopped

2 large eggs

2 tbsp (30 ml) heavy cream

1 tsp fresh thyme leaves

Salt & black pepper, to taste

Directions: