Creamy Tropical Cheesecake

Vanilla Wafer Base

• 1 1/2 cups vanilla wafer crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Plain Filling

• 32 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract

Pineapple & Kiwi Topping

• 1 can crushed pineapple (20 oz), drained
• 3 kiwis, peeled and diced
• 1/4 cup granulated sugar
• 1 tbsp cornstarch
• 1/4 cup water

Directions

1. Preheat the oven to 350F. Wrap the bottom of a 9-inch springform pan with aluminum foil.
2. In a medium bowl, combine vanilla wafer crumbs, sugar, and melted butter. Press the mixture onto the bottom of the prepared pan.
3. In a large bowl, beat the cream cheese until fluffy. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract. Pour the mixture onto the crust.
4. Bake for 45-50 minutes or until the center is almost set.
5. Meanwhile, in a saucepan, combine drained pineapple, diced kiwis, sugar, cornstarch, and water. Cook and stir over medium heat until the mixture thickens. Set aside to cool.
6. Let the cheesecake cool to room temperature. Chill in the refrigerator for at least 2 hours or overnight.
7. Top the cheesecake with pineapple and kiwi mixture before serving.