Creamy Fruity Cheesecake

Graham Cracker Base

• 8 oz Graham Crackers, crushed
• 1/2 cup Unsalted Butter, melted
• 1/4 cup Granulated Sugar

Plain Cheesecake Filling

• 32 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/2 cups Granulated Sugar
• 4 large Eggs
• 1 tsp Vanilla Extract
• 1/4 tsp Salt

Peach & Mango Topping

• 2 cups Fresh Mango Chunks
• 2 cups Fresh Peach Chunks
• 1/4 cup Granulated Sugar
• 1/4 cup Water
• 1 tbsp Cornstarch

Instructions

1. Preheat the oven to 325°F.
2. In a small bowl, mix crushed graham crackers, melted butter, and granulated sugar. Press the mixture firmly onto the bottom of a 9-inch springform pan.
3. Bake the crust for about 10 minutes or until golden brown. Remove it from the oven and let it cool completely.
4. In a large mixing bowl, beat cream cheese and granulated sugar until smooth and fluffy.
5. Add eggs, vanilla extract, and salt. Mix until fully combined. Pour the mixture onto the cooled crust.
6. Bake the cheesecake for about 60-70 minutes or until the center is almost set. Turn off the oven and let it cool gradually in the oven. Transfer the cheesecake to the refrigerator and chill for at least 3 hours or overnight.
7. If you want to make the topping, in a medium saucepan, combine mango, peach, granulated sugar, and water and bring to a boil.
8. In a separate small bowl, mix cornstarch and 1 tablespoon water together. Add the cornstarch mixture into the saucepan and stir until it's thickened. Let it cool.
9. Before serving, spoon the fruit topping onto the cheesecake and serve chilled.