Wine & Berry Delight Cheesecake

Vanilla Wafer Base

• 10 oz. Vanilla Wafers, finely crushed
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar

Wine & Berries Filling

• 24 oz. Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 4 large eggs, at room temperature
• 1 cup mixed berries, pureed and strained
• 1/4 cup red wine
• 1 tsp pure vanilla extract

Peach & Mango Topping

• 2 cups fresh peaches, diced
• 1 cup fresh mango, diced
• 1/4 cup granulated sugar
• 1/4 cup water
• 2 tbsp cornstarch
• 1 tsp fresh lemon juice

Instructions

1. Preheat the oven to 325°F. Grease a 9-inch springform pan.
2. In a small bowl, mix together the crushed vanilla wafers, melted butter, and sugar until well combined. Press the mixture evenly into the bottom of the prepared pan.
3. Bake the crust for 10-12 minutes, or until lightly golden. Remove from the oven and let cool completely.
4. In the bowl of a stand mixer or using an electric hand mixer, beat the cream cheese until smooth. Add the sugar and beat until well combined. Add the eggs one at a time, beating well after each addition.
5. Mix in the pureed and strained mixed berries, red wine, and vanilla extract until well combined. Pour the mixture over the cooled crust.
6. Bake for 50-55 minutes, or until the edges are set and the center is slightly wobbly but not liquid.
7. Remove from the oven and run a knife around the edges of the pan to loosen the cheesecake. Let cool to room temperature before refrigerating for at least 3 hours.
8. In a medium saucepan, combine the diced peaches, diced mango, sugar, water, and cornstarch over medium heat. Stirring constantly, bring the mixture to a boil and then reduce the heat to low. Let simmer for 10 minutes, or until the mixture has thickened.
9. Remove from heat and stir in the lemon juice. Let cool to room temperature before spooning over the chilled cheesecake.
10. Refrigerate the topped cheesecake for at least 1 hour before serving.