Churro Cheesecake with Wine & Berries and Blood Orange & Grapefruit Topping

Ingredients:

• 2 cups of churro crumbs
• 1/2 cup unsalted butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 4 large eggs, at room temperature
• 1/2 cup red wine
• 1 cup mixed berries (such as raspberries, blackberries, and blueberries)
• 1/4 cup blood orange juice
• 1/4 cup grapefruit juice
• 1/2 cup granulated sugar

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan and set aside.
2. In a medium bowl, mix together the churro crumbs and melted butter. Press the mixture evenly into the bottom of the prepared pan. Set aside.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer until creamy and smooth.
4. Add the sugar and beat until well combined.
5. Add the eggs one at a time, beating well after each addition.
6. Stir in the red wine and mixed berries until well combined.
7. Pour the cream cheese mixture over the churro crust and smooth the top with a spatula.
8. Bake for 50-60 minutes, or until the cheesecake is set and the edges are lightly browned.
9. Remove from the oven and let cool to room temperature.
10. In a small saucepan, whisk together the blood orange juice, grapefruit juice, and sugar.
11. Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture has thickened slightly, about 5 minutes.
12. Pour the blood orange and grapefruit topping over the cheesecake.
13. Refrigerate for at least 4 hours, or until chilled and set.