The Sweet & Savory Cheesecake

Vanilla Wafer Base

• 1 ½ cup crushed Kosher vanilla wafers
• 6 tbsp unsalted butter, melted
• 1 tsp cinnamon

Balsamic & Strawberry Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• ¾ cup sugar
• 3 eggs
• 1 tsp vanilla extract
• 1 cup diced fresh strawberries
• 1 tbsp balsamic vinegar

Sundried Tomato Pesto Topping

• 1 cup sundried tomatoes, drained and chopped
• 1 clove garlic, minced
• ¼ cup pine nuts
• 2 tbsp chopped fresh basil
• 2 tbsp olive oil
• Pinch of salt and black pepper

Instructions

1. Preheat oven to 325°F.
2. In a bowl, mix the crushed vanilla wafers, melted butter, and cinnamon until they are evenly combined.
3. Press the mixture into the bottom of a 9-inch springform pan and bake in the preheated oven for 10 minutes. Remove from the oven and let it cool completely.
4. In a mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until smooth
5. Add the eggs, vanilla extract, diced strawberries, and balsamic vinegar, then mix well until everything is evenly combined.
6. Pour the cheesecake mixture over the cooled crust and smooth it with a spatula.
7. Bake in the oven for 50-55 minutes or until the edges are lightly golden, and the center is set.
8. While the cheesecake is baking, make the sundried tomato pesto topping. In a food processor, pulse together the sundried tomatoes, garlic, pine nuts, chopped basil, olive oil, salt, and pepper until you get a chunky pesto.
9. When the cheesecake is done, remove it from the oven and let it cool for 15 minutes.
10. Spread the sundried tomato pesto topping over the surface of the cheesecake.
11. Refrigerate for at least 3 hours or overnight.
12. Enjoy a slice of this Sweet & Savory Cheesecake with family and friends!