Black & White Mango Cheesecake with Brandy & Cherry Topping

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Ingredients:

• 14 Black and White Cookies, crushed
• 6 tablespoons unsalted butter, melted
• 1/4 cup granulated white sugar
• 1/4 teaspoon kosher salt
• 2 containers Norman's Kosher Cholov Yisroel Cream Cheese (16 ounces total), room temperature
• 1/2 cup granulated white sugar
• 1/4 teaspoon kosher salt
• 2 large eggs, room temperature
• 1 ripe mango, peeled and cut into small pieces
• 1 tablespoon cornstarch
• 1/4 cup fresh lime juice
• 1/4 cup water
• 1/2 cup sugar
• 1/4 cup brandy
• 1/4 teaspoon vanilla extract
• 1 cup fresh cherries, pitted and halved

Directions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan.
2. Mix the crushed Black and White Cookies, melted butter, 1/4 cup sugar, and 1/4 teaspoon salt in a bowl. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes or until set. Let cool completely.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, 1/2 cup sugar, and 1/4 teaspoon salt with an electric mixer until smooth. Beat in the eggs, one at a time, until well blended. Pour into the cooled crust.
4. In a blender or food processor, blend the mango until smooth. In a small bowl, whisk together the cornstarch, lime juice, water, and 1/2 cup sugar. Heat the mixture in a small saucepan over medium heat, stirring frequently, until the mixture thickens and comes to a boil. Remove from heat and stir in the pureed mango. Pour over the cheesecake batter in the crust.
5. Bake for 50-60 minutes or until the cheesecake is set and the edges are lightly browned. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
6. In a small saucepan, combine the brandy, vanilla extract, and cherries. Cook over medium-high heat until the mixture thickens and the cherries are soft, about 10 minutes. Let cool to room temperature. Spoon the cherry mixture over the top of the cooled cheesecake. Serve and enjoy!