Celestial Cheesecake

Vanilla Wafer Base

• 2 cups Vanilla Wafer crumbs
• 1/4 cup melted butter
• 1/4 cup granulated sugar

Champagne & Raspberry Filling

• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup granulated sugar
• 2 eggs
• 1/3 cup champagne
• 1/2 cup raspberry preserves

Peach & Mango Topping

• 1 peach, peeled and sliced
• 1 mango, peeled and sliced
• 1/4 cup granulated sugar
• 1/4 cup water
• 1 tablespoon cornstarch

Instructions

1. Preheat the oven to 325°F.
2. To make the Vanilla Wafer Base, mix the Vanilla Wafer crumbs, melted butter, and granulated sugar in a bowl. Press the mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove from the oven and let cool.
3. To make the Champagne & Raspberry Filling, beat the Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar together until smooth. Add the eggs and beat until combined. Stir in the champagne and raspberry preserves. Pour the mixture over the cooled crust.
4. Bake the cheesecake until set, about 45 minutes. Remove from oven and let cool.
5. To make the Peach & Mango Topping, combine the sliced peach, sliced mango, granulated sugar, and water in a saucepan. Cook over medium heat until the fruit is soft.
6. In a small bowl, whisk together the cornstarch and 1 tablespoon of water. Add the cornstarch mixture to the fruit mixture and cook until thickened, stirring constantly.
7. Pour the warm Peach & Mango Topping over the cooled cheesecake and spread evenly.
8. Chill the cheesecake in the refrigerator for at least 4 hours or overnight before slicing and serving.