Thyme & Lemon Kosher Cheesecake with Wine & Berries Filling and Caramel Sauce Topping

Ingredients:

• For the Crust:
• 9 graham crackers, crushed
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon lemon zest
• 1/4 cup unsalted butter, melted
• For the Filling:
• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1/2 cup dry red wine
• 1 cup mixed berries (strawberry, raspberry, blueberry), chopped
• For the Topping:
• 1/2 cup granulated sugar
• 1/4 cup water
• 1/4 cup unsalted butter, room temperature
• 1/2 cup heavy cream

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan.
2. Mix the crushed graham crackers, chopped thyme, lemon zest, and melted butter in a bowl. Press the mixture into the bottom of the prepared pan.
3. In another bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar with an electric mixer until smooth. Add the eggs one at a time, beating well after each addition.
4. Stir in the dry red wine and chopped mixed berries. Pour the mixture over the crust in the pan.
5. Bake for about 50 minutes or until the center is almost set. Turn off the oven and let the cheesecake cool in the oven for 30 minutes. Remove from the oven and cool to room temperature.
6. Meanwhile, make the caramel sauce. In a medium saucepan, combine the granulated sugar and water. Cook over medium-high heat, stirring constantly, until the sugar dissolves. Continue to cook, without stirring, until amber in color. Remove from the heat and add the unsalted butter. Stir until the butter is melted and combined. Gradually add the heavy cream, stirring constantly until smooth. Let the caramel sauce cool.
7. When the cheesecake has cooled to room temperature, spread the cooled caramel sauce over the top of the cheesecake. Chill the cheesecake in the refrigerator for at least 4 hours or overnight.