Minty Mango Chip Cheesecake

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Oreo Crust Ingredients:

• 25 Oreo Cookies, crushed
• 5 Tbsp unsalted butter, melted

Mint Chocolate Chip Cheesecake Filling Ingredients:

• 4 (8 oz) containers of NORMAN’S KOSHER CHOLOV YISROEL CREAM CHEESE, at room temperature
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 1/2 tsp mint extract
• 1 cup mini chocolate chips
• 1 green food coloring gel (optional)

Peach & Mango Topping Ingredients:

• 2 ripe peaches, sliced
• 1 ripe mango, diced
• 1/4 cup water
• 2 Tbsp granulated sugar
• 1/2 tsp cornstarch
• 1 Tbsp fresh lime juice

Instructions:

1. Preheat the oven to 350°F (175°C).
2. For the crust, mix Oreo cookie crumbs and melted butter in a bowl. Press it down into the bottom of a 9-inch springform pan. Bake for 8 minutes. Remove from oven and let it cool.
3. For the filling, use a stand mixer or hand mixer to beat the cream cheese until smooth. Add sugar and beat until creamy for about 3-4 minutes. Mix in eggs, one at a time, followed by vanilla and mint extracts until fully combined. Fold in chocolate chips and green food coloring (if using).
4. Pour the mixture over the crust and smooth the top. Bake for 45-50 minutes, or until the center is just set. Remove from oven and let it cool.
5. For the topping, mix water, sugar, and cornstarch in a saucepan until it dissolves over medium heat. Add peaches and mango and stir occasionally for about 10 minutes, until the mixture thickens. Stir in lime juice and let it cool.
6. Spread peach and mango topping over the cooled cheesecake and refrigerate it for at least 4 hours or until set. Slice and serve.