Wine & Berry Cheesecake with Black & White Cookie Crust and Candied Pecans Topping

Ingredients:

• 2 cups Black & White cookies, crushed into fine crumbs
• 1/2 cup unsalted butter, melted
• 32 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1/2 cup sweet wine, such as Manischewitz
• 1 cup mixed berries, pureed
• 1/4 cup cornstarch
• 1/2 cup water
• 1/2 cup chopped pecans
• 1/2 cup brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp salt

Instructions:

1. Preheat oven to 350°F.
2. In a bowl, combine Black & White cookie crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
3. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy.
4. Add sugar and beat until combined.
5. Add eggs, one at a time, beating well after each addition.
6. Mix in vanilla extract, wine, and berry puree.
7. In a separate bowl, mix together cornstarch and water until smooth. Add to cheesecake batter and mix until well combined.
8. Pour the batter over the prepared crust and smooth out the top.
9. Bake for 45-50 minutes, or until the center is almost set.
10. Remove from the oven and let cool to room temperature before refrigerating for at least 4 hours or overnight.
11. In a small mixing bowl, combine chopped pecans, brown sugar, cinnamon, and salt. Spread the mixture over a baking sheet lined with parchment paper.
12. Bake for 10-15 minutes, or until the pecans are golden brown and fragrant.
13. Sprinkle the candied pecans over the chilled cheesecake before serving.