Creamy Acai Berry Cheesecake with Hot Fudge Topping

Acai Berry Crust Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup Acai berry puree
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

New York-style Filling Ingredients:

• 3 (8 oz) containers Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/4 cup all-purpose flour
• 1/2 cup sour cream

Hot Fudge Topping Ingredients:

• 1/2 cup heavy cream
• 6 oz bittersweet chocolate, chopped
• 1/4 cup unsalted butter
• 1/4 cup granulated sugar
• 1/8 tsp salt

Instructions:

1. Preheat the oven to 325 degrees F.
2. In a medium bowl, mix together the graham cracker crumbs, Acai berry puree, sugar, and melted butter until fully combined and moist.
3. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Remove from the oven and set aside.
4. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Gradually mix in the sugar.
5. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract and flour, then stir in the sour cream.
6. Pour the mixture over the prepared crust and smooth the top.
7. Bake for 1 hour or until the edges are lightly browned and the center is set.
8. Allow the cheesecake to cool completely before refrigerating it for at least 4 hours or overnight.
9. To make the hot fudge topping, heat the cream, chocolate, butter, sugar, and salt in a medium saucepan over low heat until all the ingredients are melted and smooth, stirring frequently.
10. Drizzle the hot fudge over the cheesecake before serving.