Mango Berry Delight Cheesecake

Crust:

• 1 1/2 cups Graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted

Mango Filling:

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1 1/2 cups mango puree

Berries & Cream Topping:

• 1 cup heavy cream
• 2 tbsp sugar
• 1 tsp vanilla extract
• 1 cup mixed berries (strawberries, raspberries, blueberries)

Instructions:

1. Preheat the oven to 350°F.
2. In a bowl, mix together the Graham cracker crumbs, sugar, and melted butter. Press the mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside to cool.
3. In another bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese with sugar until smooth. Add vanilla extract and eggs, and mix well. Stir in mango puree and mix until well combined.
4. Pour the mango filling on top of the cooled Graham cracker crust. Bake for 50 minutes or until the center is set. Once done, remove the cheesecake from the oven and let it cool on a wire rack for 30 minutes. Refrigerate for at least 2 hours or overnight.
5. In a bowl, whip the heavy cream, sugar, and vanilla extract until stiff peaks form. Spread the whipped cream on top of the chilled cheesecake. Add mixed berries and serve.