Cheesecake Delight

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Vanilla Wafer Base

• 1 1/2 cups Vanilla Wafer crumbs
• 4 tablespoons unsalted butter, melted

Champagne & Raspberry Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1/2 cup sour cream
• 1/4 cup Champagne
• 1/2 cup raspberry puree
• 1 teaspoon vanilla extract

Fudge Brownie Topping

• 4 oz unsweetened chocolate, chopped
• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour

Instructions

1. Preheat oven to 350°F.
2. For the vanilla wafer base, combine wafer crumbs and melted butter. Press mixture into the bottom of a 9-inch springform pan.
3. For the filling, beat cream cheese and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in sour cream, Champagne, raspberry puree and vanilla extract. Pour mixture over vanilla wafer base.
4. Bake for 50-60 minutes or until the center of the cheesecake is set but still jiggles slightly.
5. For the brownie topping, melt together chocolate and butter in a saucepan over medium-low heat. Add sugar and mix until well combined. Add eggs and vanilla extract, beating well. Stir in flour. Pour brownie mixture over baked cheesecake.
6. Bake for an additional 15-20 minutes or until the brownie topping is set.
7. Cool cheesecake to room temperature, then chill in the refrigerator for at least 4 hours before serving.