Creamy Blueberry Cheesecake with Peach & Mango Topping

Graham Cracker Base:

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

Blueberry Filling:

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup blueberry pie filling

Peach & Mango Topping:

• 1 cup diced fresh peaches
• 1 cup diced fresh mangoes
• 1/4 cup sugar
• 1/4 cup water

Instructions:

1. Preheat oven to 325°F. Prepare a 9-inch springform pan by spraying with nonstick cooking spray.
2. In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom of the prepared springform pan. Bake for 10 minutes, then allow to cool.
3. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until smooth. Beat in the eggs one at a time, then stir in vanilla extract. Gently fold in blueberry pie filling.
4. Spread the blueberry filling over the prepared crust, smoothing out the top with a spatula. Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
5. Remove from oven and let cool to room temperature. Refrigerate for at least 2 hours or overnight to set.
6. For the peach and mango topping, combine diced peaches, diced mangoes, sugar, and water in a medium saucepan. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until the mixture has thickened and the fruit has softened. Allow to cool before spooning over the cheesecake.
7. Once the topping has been added, return the cheesecake to the fridge until ready to serve.