Wine & Berries Cheesecake

Ingredients:

• 2 cups vanilla wafer crumbs
• 1/2 cup unsalted butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 eggs
• 1/3 cup red wine
• 1 cup mixed berries (fresh or frozen)
• 1 cup crushed pineapple, drained
• 2 kiwis, sliced
• 1 tbsp cornstarch

Instructions:

1. Preheat the oven to 350 degrees F.
2. In a mixing bowl, combine the vanilla wafer crumbs and melted butter. Press the mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
3. In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition.
4. Stir in the red wine and mixed berries.
5. Pour the mixture into the prepared crust.
6. Bake for 50-55 minutes or until the cheesecake is nearly set but still slightly jiggly in the center.
7. Remove from the oven and let it cool completely at room temperature, then refrigerate for at least 2 hours.
8. In a small saucepan, mix the cornstarch and pineapple juice until smooth. Heat over medium heat, stirring constantly, until the mixture boils and thickens.
9. Remove from the heat and stir in the crushed pineapple.
10. Spread the pineapple mixture over the top of the cheesecake and garnish with sliced kiwi.
11. Return to the fridge until ready to serve.