Crimson Wine & Berries Cheesecake

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Graham Cracker Base

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

Wine & Berries Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 2 large eggs
• 1/2 cup red wine
• 1/2 cup mixed berries (strawberries, blackberries, raspberries)

Salted Pistachios Topping

• 1/2 cup shelled pistachios
• 1/4 cup brown sugar
• 1/4 cup unsalted butter
• 1/4 teaspoon sea salt

Instructions:

1. Preheat oven to 325°F and grease a 9-inch springform pan.
2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture firmly into the prepared pan.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, sugar and flour until smooth. Add in the eggs, one at a time, until fully incorporated.
4. Stir in the red wine and mixed berries. Pour the filling into the crust.
5. Bake for 40-45 minutes, or until the edges are set and the center is slightly jiggly.
6. Meanwhile, in a saucepan combine pistachios, brown sugar, butter, and sea salt. Cook over medium heat until the sugar is dissolved and the mixture is fragrant, 4-5 minutes.
7. Remove cheesecake from oven and let it cool for 10 minutes. Spread the pistachio mixture on top of the cheesecake and bake for another 5 minutes.
8. Remove the cheesecake from the oven and cool it completely on a wire rack before cutting into slices and serving.