Triple-Fruit Cheesecake

Banana Pudding Crust Ingredients:

• 2 cups of vanilla wafers, crushed
• 1/3 cup of unsalted butter, melted
• 1/2 cup of banana pudding mix

Strawberry Filling Ingredients:

• 16 oz of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup of granulated sugar
• 2 eggs, room temperature
• 2 tsp of vanilla extract
• 1/2 cup of strawberry puree

Peach & Mango Topping Ingredients:

• 2 cups of sliced peaches
• 1 cup of diced mangoes
• 1/2 cup of granulated sugar
• 1/4 cup of water

Instructions:

1. Preheat oven to 350F.
2. In a bowl, combine crushed vanilla wafers, melted butter and banana pudding mix until well combined. Press mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside to cool.
3. In a separate bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar until light and fluffy. Add in eggs one at a time and beat well after each addition. Stir in vanilla extract and strawberry puree until fully incorporated.
4. Prepare a water bath for the cheesecake by wrapping the outside of the springform pan with aluminum foil, then placing it inside a larger baking dish. Carefully pour the cheesecake mixture over the baked crust.
5. Bake cheesecake in the water bath for about 50-60 minutes or until the edges are set and the center is almost set. Turn off the oven and let the cheesecake sit in the oven with the door slightly opened for 30 minutes. Remove the cheesecake from the oven and let it cool to room temperature before refrigerating it for at least 3 hours.
6. While the cheesecake is cooling, prepare the Peach & Mango Topping. In a pot over medium heat, combine sliced peaches, diced mangoes, granulated sugar, and water. Stir occasionally and simmer until the mixture thickens (around 25-30 minutes).
7. Spread the Peach & Mango Topping evenly over the chilled cheesecake before serving. Enjoy!