Cheesecake Nirvana

Acai Berry base

• 1 1/2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 1/4 cup sugar
• 1/2 cup Acai berry puree

Wine & Berries filling

• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 4 eggs
• 1/2 cup red wine
• 1/2 cup mixed berries, chopped (such as strawberries, raspberries, and blueberries)

Peach & Mango topping

• 1 cup peeled and diced peaches
• 1 cup diced mango
• 1/4 cup sugar
• 1/4 cup water

Preheat oven to 350°F.

Mix together graham cracker crumbs, melted butter, and sugar in a bowl. Press mixture onto bottom of a 9-inch springform pan.

Bake the crust for 10 minutes. Remove from oven and let cool.

In a separate bowl, beat together softened cream cheese and sugar until creamy. Add eggs one at a time, beating well after each addition. Mix in red wine and chopped berries.

Pour cream cheese mixture over cooled crust and smooth the top with a spatula. Bake for 45-50 minutes or until lightly browned and just set. Let cool for a few minutes before loosening the edges of the pan and removing the cheesecake. Let cool completely.

In a small saucepan, combine diced peaches, diced mango, sugar, and water. Bring to a boil over medium heat. Reduce heat to low and let simmer for 5-10 minutes or until the mixture has thickened. Let cool for a few minutes before spooning over the cheesecake.

Refrigerate cheesecake for at least 4 hours before serving. Enjoy this heavenly kosher cheesecake recipe!