Cheery Brandy Cheesecake

Graham Cracker Base

• 1 ½ cups graham cracker crumbs
• 1/3 cup granulated sugar
• 1/2 cup unsalted butter, melted

New York Style Cheesecake Filling

• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 1/3 cups granulated sugar
• 5 large eggs
• 2 teaspoons vanilla extract
• 1/4 teaspoon kosher salt
• 1/2 cup sour cream

Brandy & Cherry Topping

• 1/2 cup dried cherries
• 1/4 cup brandy
• 1/2 cup granulated sugar
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon cornstarch
• 1/2 cup water

Instructions:

1. Preheat the oven to 350°F.
2. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well and press the mixture into the bottom of a 9-inch springform pan. Bake for 8 minutes. Set aside to cool.
3. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Add vanilla extract and salt, mix well. Lastly, add sour cream and mix until fully combined. Pour the mixture into the cooled crust.
4. Bake the cheesecake for 55-60 minutes, or until the edges are light golden brown and the center of the cheesecake is slightly jiggly. Let the cheesecake cool for 10 minutes, then run a knife around the edges of the pan to loosen the cheesecake. Let it cool completely at room temperature before refrigerating for at least 4 hours, or overnight, to set completely.
5. To make the topping, in a medium saucepan, combine cherries and brandy. Cook over low heat for 10-12 minutes until the cherries have absorbed the brandy and become soft. In a separate bowl, whisk together sugar, vanilla extract, cornstarch, and water. Add the mixture to the cherries, bring to a boil, and cook for 2-3 minutes or until the sauce has thickened. Let the mixture cool down to room temperature before spreading over the cheesecake.
6. Once the topping has been added to the cheesecake, refrigerate it for 20-30 minutes to allow the topping to set. Serve chilled.