Creamy Peach Mango Cheesecake

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Graham Cracker Crust Ingredients:

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

Cream Cheese Filling Ingredients:

• 2 containers of Norman's Kosher Cholov Yisroel Cream Cheese (8 oz each), at room temperature
• 1/2 cup sugar
• 2 large eggs
• 1/4 cup heavy cream
• 1 tsp vanilla extract

Peach Mango Topping Ingredients:

• 2 cups sliced fresh peaches
• 1 cup diced fresh mango
• 1/4 cup sugar
• 1/4 cup water
• 1 tbsp cornstarch

Cooking Instructions:

1. Preheat oven to 350°F (180°C).
2. Mix graham cracker crumbs, sugar and melted butter in a bowl, and press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside to cool.
3. In a stand mixer, beat cream cheese and sugar until creamy and smooth.
4. Add eggs one at a time, beating well after each addition.
5. Stir in heavy cream and vanilla extract, and mix until well combined.
6. Pour the cheesecake mixture over the cooled crust.
7. Bake the cheesecake for 35-40 minutes, or until the center is set.
8. Remove the cheesecake from the oven and let it cool to room temperature.
9. Combine sliced peaches, diced mango, sugar and water in a saucepan and bring to a boil.
10. Reduce heat and simmer for 5 minutes, stirring occasionally.
11. Add cornstarch and stir well until the sauce thickens.
12. Remove from heat and let it cool to room temperature.
13. Pour the peach mango topping over the cheesecake and spread it evenly.
14. Chill the cheesecake in the refrigerator for at least 2 hours or overnight before serving.