Celestial Raspberry Cheesecake

Vanilla Wafer Crust

• 1 and 1/2 cups vanilla wafer crumbs
• 1/4 cup granulated sugar
• 1/3 cup unsalted butter, melted

Champagne & Raspberry Cheesecake Filling

• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup sour cream
• 1/4 cup champagne
• 1/2 cup raspberry preserves
• 1 teaspoon vanilla extract

Toffee Crunch Topping

• 1/2 cup toffee bits
• 1/4 cup granulated sugar
• 2 tablespoons unsalted butter

Instructions:

1. Preheat your oven to 350 degrees F. Grease a 9-inch springform pan with butter or non-stick cooking spray.
2. In a medium bowl, mix together the vanilla wafer crumbs, 1/4 cup sugar, and melted butter. Press the mixture evenly into the bottom of the prepared pan and set aside.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Gradually add in the 1 cup of sugar, eggs, sour cream, champagne, raspberry preserves, and vanilla extract, beating until well combined.
4. Pour the cheesecake filling over the prepared crust and bake for 45-50 minutes, or until the center is almost set. Allow the cheesecake to cool completely before adding the toffee crunch topping.
5. In a small saucepan, melt the 2 tablespoons of unsalted butter and 1/4 cup of sugar over medium heat. Add the toffee bits and stir constantly until the mixture is combined and the toffee bits are coated. Spread the toffee crunch topping over the top of the cooled cheesecake.
6. Cover the cheesecake and refrigerate for at least 4 hours, or until set. Serve chilled and enjoy!