Salted Caramel Peach and Mango Cheesecake

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Vanilla Wafer Base

• 1 ½ cups Vanilla Wafer crumbs
• 6 tbsp unsalted butter, melted

Salted Caramel Filling

• 2 containers of Norman's Kosher Cholov Yisroel Cream Cheese (16 oz)
• 1 cup granulated sugar
• 3 large eggs
• ⅔ cup sour cream
• 1 tsp vanilla extract
• ½ tsp sea salt
• ¼ cup salted caramel sauce

Peach and Mango Topping

• 2 cups diced peaches
• 1 cup diced mango
• ⅓ cup granulated sugar
• 2 tbsp cornstarch
• 1 tbsp fresh lemon juice

Directions

1. Preheat oven to 325°F.
2. In a mixing bowl, combine the Vanilla Wafer crumbs and melted butter.
3. Press the mixture into the bottom of 9-inch springform pan. Bake for 10-12 minutes or until golden brown.
4. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth.
5. Beat in eggs, one at a time, followed by sour cream, vanilla extract, and sea salt.
6. Stir in ¼ cup of salted caramel sauce and pour the mixture over the cooled crust.
7. Bake for 45-50 minutes or until the center is set but still slightly jiggly.
8. Combine peaches, mango, sugar, cornstarch, and lemon juice in a medium saucepan over medium heat. Cook for 8-10 minutes or until the sauce thickens.
9. Let the cheesecake cool and then refrigerate for at least 4 hours before serving.
10. Top with Peach and Mango mixture before serving.