Thyme & Citrus Cheesecake

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Ingredients

• 8 oz Thyme & Lemon biscuits, crushed
• 6 tbsp unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 3/4 cup granulated sugar
• 1/2 cup sour cream
• 3 large eggs, room temperature
• 1/4 cup red wine
• 1/2 cup mixed berries (raspberries, blueberries, and strawberries), pureed
• 1/2 cup fresh pineapple, chopped
• 1/2 cup kiwi, chopped
• 1 lemon, zest and juice

Instructions

1. Preheat the oven to 350°F (180°C).
2. In a mixing bowl, combine the crushed Thyme & Lemon biscuits and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
3. Bake the crust for 10 minutes and let it cool to room temperature.
4. In another mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar until smooth and creamy. Add the sour cream, lemon zest, and lemon juice, and beat again.
5. Add the eggs, one at a time, and beat until well combined.
6. Pour half of the cheesecake filling onto the cooled crust.
7. Add the red wine to the remaining filling, and mix until well combined. Pour the wine filling onto the cheesecake filling already in the crust.
8. Swirl the mixed berry puree into the cheesecake filling with a knife or toothpick.
9. Bake the cheesecake for 40-45 minutes until set. It should jiggle slightly in the center when done. Let the cheesecake cool to room temperature, then refrigerate for at least 2 hours or overnight.
10. When ready to serve, mix together the pineapple and kiwi. Use it as a topping for each slice of cheesecake, and enjoy!