The Tipsy Berry Cheesecake

Vanilla Wafer Base

• 1 1/2 cups crushed vanilla wafer cookies
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted

Wine & Berries Filling

• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 1/2 cups sugar
• 4 large eggs
• 1/2 cup sour cream
• 1/2 cup strawberry wine
• 1/4 cup strawberry jam
• 1/2 cup mixed berries (blueberries, raspberries, blackberries)

Macadamia Nut Topping

• 1 cup chopped macadamia nuts
• 1/2 cup brown sugar
• 1/4 cup all-purpose flour
• 1/4 cup unsalted butter, melted

Directions

1. Preheat the oven to 325°F.
2. In a medium bowl, mix together the crushed vanilla wafer cookies, sugar, and melted butter.
3. Press the mixture into the bottom of a 9-inch springform pan.
4. Bake for 8-10 minutes, until lightly browned.
5. In a large bowl, beat the cream cheese and sugar until smooth.
6. Add the eggs one at a time, beating well after each addition.
7. Stir in the sour cream, strawberry wine, and strawberry jam until well combined.
8. Fold in the mixed berries.
9. Pour the filling over the crust in the springform pan.
10. Bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
11. Remove from the oven and let cool to room temperature.
12. In a small bowl, mix together the macadamia nuts, brown sugar, and flour.
13. Stir in the melted butter until well combined.
14. Sprinkle the macadamia nut mixture over the top of the cooled cheesecake.
15. Return to the oven and bake for an additional 10-15 minutes, until the topping is golden brown.
16. Remove from the oven and let cool to room temperature.
17. Chill the cheesecake in the refrigerator for at least 4 hours before serving.
18. Serve cold and enjoy!