Acai Berry Wine & Berries Cheesecake with Peanut Butter Cup Topping

Ingredients:

• 2 cups Acai Berry granola
• 4 tbsp unsalted butter, melted
• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese, softened (24 oz)
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1/2 cup red wine
• 1 cup mixed berries (raspberries, blueberries, and blackberries)
• 1/4 cup creamy peanut butter
• 1/4 cup chocolate chips

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan.
2. In a blender or food processor, pulse the Acai Berry granola until it's finely ground. Mix it with melted butter and press the mixture into the bottom of the prepared pan. Bake for 10 minutes and set aside to cool.
3. In a large bowl, beat (in strong tag)Norman's Kosher Cholov Yisroel Cream Cheese(/strong tag) until creamy and smooth. Add sugar and vanilla extract, continuing to beat until the mixture is light and fluffy.
4. Add eggs one at a time, beating each egg completely into the mixture before adding the next one.
5. Stir in the red wine and mixed berries then pour the mixture into the cooled crust and bake for 45-50 minutes, or until the edges are lightly browned and the center is set. Cool completely on a wire rack before adding the topping.
6. In a small saucepan, melt peanut butter and chocolate chips over low heat until smooth and well combined. Spread over the cooled cheesecake and let it set for 15 minutes before serving.
7. Refrigerate the cheesecake for at least 2 hours or overnight before serving. Serve and enjoy!