Cheesecake With a Twist

Lemon Bar Base

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 1/3 cup unsalted butter, melted
• 1/4 cup lemon juice
• 1 tsp lemon zest

Champagne & Raspberry Filling

• 8 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 eggs
• 1/4 cup champagne
• 1/2 cup fresh raspberries

Orange & Vanilla Topping

• 1 cup sour cream
• 2 tbsp granulated sugar
• 1 tsp vanilla extract
• 1/4 cup orange juice
• 1 tsp orange zest

Instructions:

1. Preheat the oven to 325°F (163°C).
2. For the lemon bar base, mix together the graham cracker crumbs, sugar, melted butter, lemon juice, and lemon zest in a bowl. Press the mixture into the bottom of a 9-inch (23-cm) springform pan. Bake for 10 minutes, then remove from the oven and cool.
3. For the champagne & raspberry filling, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar together in a bowl with an electric mixer until creamy. Beat in the eggs one at a time. Mix in the champagne. Fold in the raspberries. Pour the filling over the cooled crust and smooth the top.
4. Bake the cheesecake for 35 minutes or until the edges are lightly browned and the center is almost set. Remove from the oven and cool for 10 minutes.
5. For the orange & vanilla topping, mix together the sour cream, sugar, vanilla extract, orange juice, and orange zest in a bowl. Pour the mixture over the cheesecake and smooth the top.
6. Bake the cheesecake for an additional 10 minutes or until the topping is set. Remove from the oven and cool completely.
7. Refrigerate the cheesecake for at least 4 hours or up to overnight. Serve chilled.