Creamy Almond Cheesecake with Peach Mango Topping

Graham Cracker Base

• 1 1/2 cups of Graham Cracker Crumbs
• 1/4 cup of Sugar
• 1/2 cup of melted Butter

Almond Filling

• 16 oz. Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup of Sugar
• 2 Eggs
• 1 tsp. of Almond Extract

Peach & Mango Topping

• 2 large Peaches, peeled and diced
• 1 large Mango, peeled and diced
• 1/4 cup of Sugar
• 1 tbsp. of Cornstarch
• 1/4 cup of Water

Instructions:

1. Preheat the oven to 325°F (160°C).
2. In a bowl, mix the Graham cracker crumbs, sugar, and melted butter together. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Set aside to cool.
3. In another bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until smooth. Add the almond extract and eggs, one at a time, mixing well after each addition.
4. Pour the mixture onto the cooled crust and bake for 30 minutes. Turn off the oven and let the cheesecake cool in the oven for an additional 30 minutes.
5. In a saucepan, combine the diced peaches, diced mangoes, sugar, and cornstarch. Mix well, then slowly stir in the water. Cook over medium-low heat, stirring frequently, until the mixture thickens and the fruit is soft, about 10 minutes.
6. Remove the cheesecake from the oven and let it cool to room temperature before adding the fruit topping. Once cooled, top the cheesecake with the peach and mango mixture. Chill in the refrigerator for at least 2 hours before serving.