Tiramisu Cheesecake with Pineapple & Kiwi Topping

Ingredients:

• 1.5 cups Graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 3 tablespoons granulated sugar
• 3 containers (24 ounces) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1/4 cup all-purpose flour
• 1/4 cup brewed espresso, cooled
• 1 tablespoon pure vanilla extract
• 1/2 cup mascarpone cheese, room temperature
• 1 cup powdered sugar, sifted
• 1/4 cup cocoa powder, sifted
• 1/2 cup canned pineapple, diced
• 1/2 cup kiwi, diced

Directions:

1. Preheat oven to 325°F. Grease a 9-inch springform pan.
2. In a medium bowl, combine Graham cracker crumbs, melted butter, and granulated sugar. Press mixture into the bottom of the prepared pan. Set aside.
3. Using an electric mixer, beat Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar until smooth.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in flour, espresso, and vanilla extract until incorporated.
6. In a separate bowl, beat mascarpone cheese, powdered sugar, and cocoa powder until smooth.
7. Stir the mascarpone mixture into the cream cheese mixture until fully incorporated.
8. Pour the mixture into the prepared crust.
9. Bake for 70-75 minutes, or until the center is almost set.
10. Remove from oven and cool completely on a wire rack.
11. Refrigerate for at least 6 hours or overnight.
12. Before serving, mix the canned pineapple and kiwi in a small bowl and spoon over the top of the cheesecake.