Celestial Citrus Cheesecake

Graham Cracker Base Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted

Mango Cheesecake Filling Ingredients:

• 24 oz. Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1/4 cup sour cream
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 cup mango puree

Pineapple & Kiwi Topping Ingredients:

• 1 cup crushed pineapple, drained
• 1 cup chopped kiwi
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 2 tablespoons granulated sugar

Instructions:

1. Preheat oven to 350 F.
2. In a large mixing bowl, mix the graham cracker crumbs, sugar, and melted butter until evenly combined.
3. Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from oven and let cool.
4. Reduce oven temperature to 325 F.
5. In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the sour cream, eggs, and vanilla extract and continue beating until the mixture is creamy and smooth.
6. Fold in the mango puree until fully combined.
7. Pour the mango cheesecake filling over the cooled graham cracker base. Smooth the surface with a spatula.
8. Bake the cheesecake for about 55-60 minutes, or until the center is just set. Remove from oven and cool for 10 minutes.
9. In a saucepan, combine the crushed pineapple, chopped kiwi, and sugar. Whisk together the cornstarch and cold water in a small bowl, then add to the saucepan.
10. Cook the pineapple & kiwi mixture over medium heat, stirring constantly, until it thickens and becomes bubbly.
11. Continue cooking, stirring constantly, for an additional 2-3 minutes. Remove from heat and let cool for 5-10 minutes.
12. Pour the pineapple & kiwi topping evenly over the cooled cheesecake.
13. Chill the cheesecake in the refrigerator for at least 4 hours, or overnight.
14. Once chilled, remove the springform pan and serve.