Creamy Peach & Mango Pecan Cheesecake

Vanilla Wafer Crust:

• 1 1/2 cups vanilla wafer crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted

Pecan Cheesecake Filling:

• 16 oz. Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1/2 cup chopped pecans

Peach & Mango Topping:

• 2 ripe peaches, chopped into small pieces
• 1 ripe mango, chopped into small pieces
• 1/4 cup granulated sugar
• 1/4 cup water
• 1 tbsp lemon juice

Directions:

1. Preheat oven to 350°F.
2. For the crust, mix vanilla wafer crumbs, sugar & melted butter. Press into bottom and up sides of 9-inch springform pan. Bake for 8 minutes. Let cool.
3. For the filling, beat cream cheese with an electric mixer until smooth. Add sugar and vanilla extract, beating until well combined. Add eggs, one at a time, beating until just combined. Gently fold in chopped pecans.
4. Pour the filling over the crust and smooth with a spatula. Bake for 55-60 minutes or until set. Let cool in pan for 30 minutes.
5. For the topping, combine chopped peaches, mango, granulated sugar, water, and lemon juice in a medium saucepan. Cook over medium heat, stirring occasionally, until the fruit is softened and the mixture has thickened, about 20-25 minutes.
6. Spread the peach & mango topping over the top of the cheesecake.
7. Refrigerate the cheesecake at least 4 hours before serving, or overnight.