Celestial Berry Wine Cheesecake with Peanut Butter Cup Topping

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Ingredients:

• 1 1/2 cups of Carrot Cake mix
• 3 tbsp of unsalted butter, melted
• 16 oz of Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup of sugar
• 2 large eggs
• 1/4 cup of red wine
• 1/4 cup of mixed berries (Strawberries, Raspberries, and Blackberries)
• 1/2 cup of Peanut Butter cups, chopped

Instructions:

1. Preheat oven to 325°F.
2. Combine the Carrot Cake mix and melted butter in a bowl to make the crust.
3. Press the crust down into a 9-inch springform pan.
4. Bake the crust for 10 minutes, then remove it from the oven to cool.
5. In a separate bowl, mix together Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth.
6. Beat in the eggs, one at a time.
7. Stir in the red wine and mixed berries.
8. Pour the cheese mixture over the cooled crust.
9. Bake the cheesecake for 45-50 minutes, or until the edges are set but the center is still slightly jiggly.
10. Let the cheesecake cool on a rack for 1 hour.
11. Refrigerate the cheesecake for at least 4 hours or overnight.
12. Sprinkle the chopped peanut butter cups on top of the cooled cheesecake.
13. Slice and serve.