Wine & Berry Delight Cheesecake

Vanilla Wafer Crust

• 10 oz Vanilla Wafer Cookies
• 1/3 cup Sugar
• 6 tbsp Butter, melted

Wine & Berries Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened (3 containers)
• 1 cup Sugar
• 4 Eggs, room temperature
• 1/2 cup Red Wine
• 1 cup Mixed Berries, chopped (strawberries, raspberries, and blackberries)
• 1 tsp Vanilla Extract

Salted Caramel Topping

• 1 cup Sugar
• 6 tbsp Butter, room temperature
• 1/2 cup Heavy Cream, room temperature
• 1 tsp Salt

Instructions

1. Preheat the oven to 350°F.
2. To make the crust, pulse the vanilla wafers and sugar in a food processor until crumbly. Add melted butter and pulse until well combined.
3. Press the crust mixture onto the bottom and up the sides of a 9-inch springform pan. Bake for 10 minutes, or until lightly golden. Set aside to cool.
4. To make the filling, beat the cream cheese and sugar together until smooth. Add the eggs one at a time, beating well after each addition.
5. Stir in the red wine, mixed berries, and vanilla extract. Pour the filling into the cooled crust.
6. Bake for 45-50 minutes, or until the cheesecake is set but still jiggly in the center. Allow the cheesecake to cool to room temperature before refrigerating for at least 4 hours, or overnight.
7. To make the topping, heat the sugar in a saucepan over medium-high heat. Once the sugar has melted and turned a deep amber color, add the butter and stir until melted.
8. Add the heavy cream and whisk until the caramel is smooth. Remove from heat and stir in the salt. Allow the caramel to cool for about 5 minutes.
9. Pour the caramel over the chilled cheesecake. Smooth out with a spatula or knife. Return the cheesecake to the refrigerator for at least 30 minutes before serving.