Wine & Berry Cheesecake with Fudge Brownie Topping

Oreo Base

• 24 Oreo cookies, crushed into fine crumbs
• 6 tablespoons melted unsalted butter
• 1/4 cup granulated sugar

Wine & Berries Filling

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1/2 cup red wine
• 2 eggs, at room temperature
• 1 cup mixed berries (strawberries, blueberries, raspberries)

Fudge Brownie Topping

• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 3/4 cup unsweetened cocoa powder, sifted
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 eggs, at room temperature
• 1/2 cup all-purpose flour

Instructions

1. Preheat oven to 350°F.
2. In a mixing bowl, combine the crushed Oreo cookies, melted butter, and sugar. Press the mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes. Set aside to cool.
3. In a large mixing bowl, beat the cream cheese until smooth. Add the sugar, cornstarch, and beat again. Add the red wine, eggs, and mix until well combined. Fold in the mixed berries.
4. Pour the cheesecake mixture over the Oreo base and smooth out the top. Bake for 45-50 minutes or until the edges are set and the center is still slightly jiggly.
5. Remove from the oven and let it cool for 10 minutes. Meanwhile, prepare the brownie topping.
6. In a medium saucepan, melt the butter over medium heat. Add the sugar, cocoa powder, salt, and vanilla extract. Mix until well combined.
7. Add the eggs and mix until the batter is smooth. Add the flour and mix again until well combined.
8. Pour the brownie batter over the cheesecake and spread it out evenly. Return to the oven and bake for an additional 20-25 minutes or until the brownie topping is set.
9. Remove from the oven and let it cool completely.
10. Refrigerate for at least 3-4 hours or overnight to set before serving.