Creamy Peach Mango Cheesecake with a Shortbread Crust

Shortbread crust ingredients:

• 1 and 1/2 cups of finely ground graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tablespoons of unsalted butter, melted and cooled

New York-style filling ingredients:

• 24 ounces of Norman's Kosher Cholov Yisroel Cream Cheese
• 1 and 1/2 cups granulated sugar
• 1 and 1/2 teaspoons vanilla extract
• 1/4 teaspoon kosher salt
• 4 large eggs, at room temperature

Peach & Mango topping ingredients:

• 1/2 cup peach preserves
• 2 tablespoons of mango preserves
• 2 tablespoons water
• 1 sliced peach

Instructions:

1. Preheat the oven to 350°F and grease a 9-inch springform pan.
2. In a mixing bowl, stir together graham cracker crumbs and 1/3 cup sugar. Add in melted butter and stir until well combined. Pat the mixture into the bottom of the prepared pan and bake for 10 minutes. Let the crust cool before adding the filling.
3. In a mixing bowl, beat the 24 oz. Norman's Kosher Cholov Yisroel Cream Cheese with 1 and 1/2 cups sugar until light and fluffy. Beat in vanilla extract and kosher salt.
4. Add the eggs one at a time, beating until just combined after each addition. Pour the filling over the cooled crust.
5. Bake the cheesecake until the edges are set and the center is slightly jiggly, about 45-50 minutes. Let the cheesecake cool in the pan for 10 minutes before carefully running a knife around the edge. Chill the cheesecake in the refrigerator for at least 6 hours or overnight.
6. For the topping, mix the peach and mango preserves with the water in a small saucepan over low heat. When the mixture is liquid and warm, remove from heat.
7. Arrange sliced peaches over the top of the cheesecake and spoon the warm topping over the fruit, filling the gaps and allowing excess to drip over the edges. Chill for 30 minutes before serving.