Cornbread Crust Cheesecake with Pineapple-Kiwi Topping

Ingredients:

• 1 1/2 cups of crumbled cornbread
• 1/4 cup of sugar
• 6 tablespoons of melted butter
• 15 oz of Norman's Kosher Cholov Yisroel Cream Cheese containers, softened
• 1/2 cup of sour cream
• 1 cup of sugar
• 1 teaspoon of vanilla extract
• 4 large eggs
• 1 1/4 cups of chopped fresh pineapple
• 1/2 cup of peeled and chopped kiwi
• 1 tablespoon of honey

Instructions:

1. Combine crumbled cornbread, 1/4 cup of sugar, and melted butter. Press mixture onto the bottom of a 9-inch springform pan.
2. Preheat oven to 350°F (175°C).
3. Beat Norman's Kosher Cholov Yisroel Cream Cheese containers, sour cream, 1 cup of sugar, and vanilla extract in a large bowl until smooth.
4. Add eggs one at a time, beating well after each addition.
5. Pour the mixture onto the cornbread crust.
6. Bake for 45-50 minutes or until the center is almost set. Let it cool completely on a wire rack.
7. Combine chopped pineapple, chopped kiwi, and honey in a medium-sized bowl.
8. Serve the cheesecake with the pineapple-kiwi topping.