Wine & Berries Delight Cheesecake

Graham Cracker Base

• 2 cups of Graham Cracker Crumbs
• 1/3 cup of Brown Sugar
• 1/2 cup of Unsalted Butter, melted

Wine & Berries Filling

• 24 oz of Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup of Granulated Sugar
• 1/2 cup of Sour Cream
• 4 large Eggs, room temperature
• 1/2 cup of Red Wine
• 1/2 cup of Mixed Berries (Raspberries, Blackberries, Blueberries), mashed
• 1 tsp of Vanilla Extract

Peanut Butter Cup Topping

• 1 cup of Chocolate Chips
• 1/2 cup of Creamy Peanut Butter
• 1/2 cup of Chopped Peanuts

Instructions

1. Preheat your oven to 350°F (180°C)
2. In a bowl, mix graham cracker crumbs, brown sugar, and melted butter until combined. Press mixture onto the bottom of a 9-inch springform pan.
3. In a large bowl, beat the cream cheese and granulated sugar until light and fluffy. Add in sour cream, eggs, red wine, mashed mixed berries, and vanilla extract. Beat well until combined.
4. Pour the cheesecake filling into the pan over the graham cracker crust.
5. Bake the cheesecake for 40-45 minutes or until the cheesecake is set around the edges but still slightly wobbly in the center.
6. Remove from the oven and let it cool completely before refrigerating the cheesecake for at least 4 hours or overnight.
7. Once the cheesecake is chilled, prepare the peanut butter cup topping. In a microwave-safe bowl, mix chocolate chips and peanut butter and microwave for 30 seconds or until melted. Stir well and spread the mixture over the cheesecake. Sprinkle chopped peanuts over the top.
8. Serve the cheesecake chilled. Enjoy!