Cheers To The Raspberry Peach Cream Cheesecake

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Ingredients:

• 1 1/2 cups Oreo cookie crumbs
• 6 tbsp unsalted butter, melted
• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese (8oz each), softened
• 1/2 cup granulated sugar
• 3 large eggs
• 1/4 cup Champagne
• 1/3 cup raspberry puree
• 1 1/2 cups fresh raspberries
• 1 cup peeled and diced mangos
• 1 cup peeled and diced peaches
• 2 tbsp brown sugar
• 1/2 tsp ground cinnamon

Instructions:

1. Preheat the oven to 325°F. Grease a 9-inch springform pan and set aside.
2. In a small bowl, combine the Oreo cookie crumbs and melted butter, and stir until mixture is combined. Press the mixture into the bottom of the prepared springform pan. Bake it for 8-10 minutes, or until it's set. Let it cool.
3. In a mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, until it is fluffy. Gradually add in the granulated sugar and mix until it's well combined. Add eggs one at a time, beating well after each addition.
4. Divide the cream cheese mixture into two separate bowls, and set aside.
5. In one bowl, mix in the Champagne and raspberry puree until incorporated.
6. In another bowl, mix brown sugar and cinnamon, followed by mango and peach dices, give a gentle mix. And then add raspberries to the bowl and mix everything together gently so that the fruits don't break.
7. Pour the raspberry filling over the Oreo crust, and then spoon the peach and mango topping over the raspberry filling.
8. Bake cheesecake for 50-60 minutes or until the edges are set and the center is slightly jiggly.
9. Let the cheesecake cool to room temperature and then refrigerate it for at least 6 hours or overnight.
10. Serve chilled and enjoy!