Wine & Berry Cheesecake with Peanut Butter Cup topping

Ingredients:

• 6 oz Vanilla wafers
• 4 oz Unsalted butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/4 cups Granulated sugar
• 4 Large eggs
• 1/2 cup Red wine
• 1 tbsp Cornstarch
• 1 cup Fresh mixed berries
• 8 oz Peanut Butter Cups, roughly chopped

Directions:

1. Preheat oven to 350 F. Grease a 9-inch springform pan.
2. Pulse the vanilla wafers in a food processor until finely crushed. Add melted butter and pulse until well combined. Press mixture into the bottom of the prepared pan and bake for 10 minutes.
3. Meanwhile, in a large bowl, beat the cream cheese and sugar using an electric mixer until smooth. Add eggs, one at a time, beating well after each addition.
4. In a small bowl, whisk together wine and cornstarch. Stir into cream cheese mixture until well combined. Fold in mixed berries.
5. Pour mixture over the crust and bake for 45 minutes or until center is almost set.
6. Let cheesecake cool for 10 minutes then sprinkle peanut butter cups on top. Chill for 2-3 hours in the fridge before serving.