The Strawberry Fudge Brownie Cheesecake

Directions

1. Preheat oven to 325°F. Grease a 9-inch cheesecake pan.
2. To make the graham cracker base, combine the graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture onto the bottom of the prepared pan. Bake for about 10 minutes and cool completely.
3. In a saucepan, combine sliced strawberries, sugar, cornstarch, and water. Cook on medium heat for about 5 minutes, stirring occasionally, until the mixture thickens. Set aside to cool.
4. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until creamy. Add eggs one at a time, mixing until each egg is fully incorporated before adding the next. Stir in vanilla extract.
5. Spread the cooled strawberry filling over the cooled graham cracker base. Pour the cheese mixture over the strawberry filling and smooth out the top.
6. Bake in the preheated oven for about 45-50 minutes, or until the edges of the cheesecake are set and the center is still slightly jiggly. Let cool completely.
7. To make the fudge brownie topping, melt the butter in a small saucepan. Remove from heat and add sugar, cocoa powder, and salt. Stir until combined. Add eggs, flour, and vanilla extract and stir until smooth. Mix in Norman's Kosher Cholov Yisroel Cream Cheese.
8. Spoon the brownie mixture over the cooled cheesecake. Spread evenly and chill until firm, about 2-3 hours.
9. Enjoy your Strawberry Fudge Brownie Cheesecake!