Celestial Delight Cheesecake

Graham Cracker Base

• 1 1/2 cups Graham cracker crumbs
• 1/3 cup sugar
• 1/2 cup unsalted butter, melted

Cream Cheese Filling

• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 1 tsp vanilla extract
• 4 large eggs

Pineapple and Kiwi Topping

• 1 cup crushed pineapple, drained
• 2 kiwis, peeled and diced
• 1/2 cup sugar
• 2 tbsp cornstarch
• 1/4 cup cold water

Instructions

1. Preheat the oven to 325°F (170°C).
2. In a mixing bowl, combine the Graham cracker crumbs, 1/3 cup sugar, and melted butter. Press the mixture onto the bottom of a greased 9-inch springform pan.
3. In another mixing bowl, beat the cream cheese, 1 cup sugar, and vanilla extract until smooth. Add the eggs, one at a time, beating well after each addition. Pour the mixture over the crust.
4. Bake for 70-80 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Run a knife around the edges of the pan to loosen the cheesecake.
5. In a saucepan, combine the crushed pineapple, diced kiwi, and 1/2 cup sugar. In a small bowl, dissolve the cornstarch in cold water. Add it to the saucepan and mix well. Bring the mixture to a boil and cook for 2 minutes. Remove from the heat and cool.
6. Spread the pineapple-kiwi topping over the cheesecake. Cover and refrigerate for at least 4 hours or overnight.
7. Remove from the pan and serve.