Cinnamon Wine Berry Cheesecake with Chocolate Ganache Topping

Cinnamon Roll Base

• 1 1/2 cups cinnamon graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted

Wine & Berries Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1/2 cup sugar
• 2 eggs
• 1/4 cup red wine
• 1 cup mixed berries (raspberries, blackberries, and blueberries)

Chocolate Ganache Topping

• 4 oz semisweet chocolate chips
• 1/4 cup heavy cream

Instructions

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. Make the cinnamon roll base by mixing the graham cracker crumbs, sugar, and melted butter until well combined. Press into the bottom of the prepared pan. Bake for 10 minutes and then set aside to cool.
3. In a mixer, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Gradually add in the sugar and beat until fluffy. Add in the eggs, one at a time, mixing well after each addition. Slowly stir in the red wine until fully combined. Fold in mixed berries.
4. Pour the filling over the cooled crust and smooth out the top. Bake for 35-40 minutes or until the edges are lightly golden and the center is set. Let cool for 10 minutes before transferring to the fridge to chill for at least 2 hours or overnight.
5. For the ganache topping, heat the heavy cream in a saucepan until it comes to a simmer. Remove from heat and stir in the chocolate chips until fully melted and glossy. Let cool for a few minutes. Pour over the chilled cheesecake, spreading it out evenly. Chill again in the fridge for 10-15 minutes to set the ganache.
6. Slice and serve cold. Enjoy!