Baked by the Sun- Tiramisu Cheesecake with Peach & Mango

Ingredients:

• 1 1/2 cups of graham cracker crumbs
• 1/2 cup of unsalted butter melted and browed with 5-6 sage leaves
• 1/4 teaspoon of salt
• 5 containers of Norman's Kosher Cholov Yisroel Cream Cheese (8 oz each)
• 1 3/4 cups of granulated sugar
• 3 tablespoons of all-purpose flour
• 1 tablespoon of instant espresso powder
• 1 tablespoon of vanilla extract
• 5 large eggs
• 1 cup of sour cream
• 2 peaches, peeled and sliced
• 1 mango, peeled and diced
• 1/4 cup of granulated sugar
• 1 tablespoon of lemon juice
• 1 teaspoon of cornstarch
• 1 tablespoon of water

Instructions:

1. Preheat oven to 350°F (175°C)
2. In a bowl, combine the graham cracker crumbs, browned butter and salt.
3. Press the mixture onto the bottom of a 9 inch springform pan. Bake for 8-10 minutes or until golden brown. Remove from oven and let cool.
4. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, 1 1/4 cups of sugar, flour, espresso powder, and vanilla extract until mixture is smooth, scraping down the sides of the bowl occasionally.
5. Add eggs and beat until just combined, then add the sour cream and mix until smooth. Pour the mixture over the crust.
6. Bake for 65 to 70 minutes or until the top is slightly golden and centers are almost set.
7. Remove from oven and let it cool completely. Once cooled, refrigerate at least 4 hours or overnight.
8. In a medium pot, add the sliced peaches, diced mango, remaining 1/2 cup of sugar, and lemon juice. Cook over medium heat until fruit softens and releases juices.
9. In a small bowl, whisk together the cornstarch and water and add to the fruit mixture. Cook until the mixture thickens. Let cool and spoon over the cheesecake.
10. Serve chilled and enjoy!