Wine & Berries Cheesecake with Toffee Crunch Topping

Ingredients:

• 2 cups Vanilla Wafer crumbs
• 3/4 cup unsalted butter, melted
• 4 containers (8 oz each) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1/3 cup sweet wine
• 1 cup mixed berries, chopped
• 1 cup toffee bits

Directions:

1. Preheat oven to 325°F.
2. Combine Vanilla Wafer crumbs and melted butter in a bowl. Press onto the bottom of a 9-inch springform pan. Bake for 10 minutes. Set aside and let cool.
3. With an electric mixer, beat the cream cheese and sugar until well combined and fluffy. Add the eggs, one at a time, and beat well after each addition.
4. Stir in the sweet wine and mixed berries. Pour the mixture over the crust.
5. Bake for 50-55 minutes or until the center is almost set. Cool on a wire rack for 10 minutes.
6. Sprinkle the toffee bits over the top of the cheesecake. Return to the oven and bake for an additional 5-10 minutes.
7. Cool the cheesecake completely in the refrigerator for at least 4 hours or overnight. Serve chilled.