Pineapple Kiwi Cheesecake

Oreo Crust Ingredients:

• 24 Oreo Cookies
• 4 oz. Melted Butter

Plain Cheesecake Filling Ingredients:

• 16 oz. Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/2 cup Sugar
• 2 large Eggs, room temperature
• 1 tsp Vanilla Extract

Pineapple Kiwi Topping Ingredients:

• 1 cup Pineapple Chunks, drained
• 1/2 cup Kiwi Fruit, peeled and sliced
• 2 tbsp Sugar
• 1/4 cup Water
• 1 tbsp Cornstarch

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan.
2. Pulse the Oreo cookies in a food processor until finely ground. Add the melted butter and pulse until fully combined.
3. Press the mixture into the bottom and halfway up the sides of the prepared pan. Bake for 10 minutes.
4. Beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until smooth. Beat in the eggs one at a time, then stir in the vanilla extract. Pour the mixture on top of the Oreo crust.
5. Bake for 30 minutes or until the edges are lightly golden and the center is almost set but slightly jiggly.
6. Chill the cheesecake in the refrigerator for at least 2 hours or until completely cooled.
7. In a small saucepan, combine the sugar, water, and cornstarch. Cook on low heat, stirring constantly, until the mixture thickens and becomes transparent.
8. Remove from heat and let cool for 5 minutes.
9. Add the pineapple and kiwi slices to the saucepan and toss to coat.
10. Pour the mixture over the top of the cheesecake.
11. Chill in the refrigerator for at least 1 hour or until set.