Butter Pecan Cheesecake with Acai Berry Crust and Peach & Mango Topping

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Ingredients:

• Crust:
• 1 ½ cups Acai Berry flavored granola (finely ground)
• 3 tablespoons unsalted butter (melted)
• Filling:
• 4 containers of Norman's Kosher Cholov Yisroel Cream Cheese (32 ounces in total)
• 1 ½ cups granulated sugar
• 1 teaspoon pure vanilla extract
• 5 large eggs
• 1 cup chopped pecans (toasted)
• 3 tablespoons unsalted butter
• Topping:
• 2 large ripe peaches (peeled and sliced)
• 1 large ripe mango (peeled and sliced)
• 2 tablespoons granulated sugar

Instructions:

1. Crust:
2. Preheat the oven to 325°F. Grease a 9-inch springform pan with butter.
3. In a bowl, mix together the ground granola and melted butter. Press the mixture evenly into the bottom of the prepared pan and bake for 10 minutes. Set aside and let cool.
4. Filling:
5. Melt 3 tablespoons butter in a small saucepan over medium heat, stirring constantly until it turns golden brown and smells nutty. Transfer to a small bowl and let cool.
6. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy.
7. Add the sugar and vanilla extract to the cream cheese and beat until thoroughly combined.
8. Add the eggs one at a time, beating well after each addition.
9. Stir in the toasted chopped pecans and the cooled browned butter.
10. Pour the mixture over the prepared crust.
11. Bake for 50-55 minutes or until the cheesecake is set. Remove from the oven and allow it to cool completely.
12. Topping:
13. In a saucepan over medium heat, combine the sliced peaches, sliced mango, and 2 tablespoons of granulated sugar.
14. Bring the mixture to a boil and then reduce heat to low. Allow to simmer until the fruit softens and the juices thicken. This should take about 5 minutes.
15. Pour the fruit mixture over the cooled cheesecake and refrigerate for at least 2 hours or until firm.