Island Dream Cheesecake

Vanilla Wafer Base

• 8 ounces vanilla wafer cookies, crushed
• 4 tablespoons unsalted butter, melted

Mango Filling

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 3 large eggs, room temperature
• 1/2 cup heavy cream, room temperature
• 1 tablespoon pure vanilla extract
• 1/4 cup mango puree

Toffee Crunch Topping

• 1/2 cup toffee bits
• 1/4 cup sliced almonds
• 2 tablespoons unsalted butter, melted

Instructions

1. Preheat oven to 350°F (175°C).
2. In a food processor, pulse vanilla wafer cookies until finely crushed.
3. Add melted butter and pulse until well combined.
4. Press mixture onto the bottom of a 9-inch springform pan and refrigerate while preparing the filling.
5. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy.
6. Add sugar and flour, mix until well combined.
7. Beat in the eggs, one at a time, until just combined.
8. Add heavy cream, vanilla extract, and mango puree and mix until well combined.
9. Pour filling onto the prepared crust.
10. Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
11. Remove from the oven and cool to room temperature.
12. In a bowl, mix toffee bits, sliced almonds, and melted butter until well combined.
13. Sprinkle over the cooled cheesecake and put in the fridge to chill for at least 4 hours.
14. Remove from the pan, slice, and serve.