Lemony Wine & Berry Cheesecake with Toffee Crunch Topping

Lemon Bar Base

• 1 1/2 cups graham cracker crumbs
• 1/3 cup melted unsalted butter
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/4 cup lemon juice
• Zest of 1 lemon

Wine & Berries Filling

• 24oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/4 cups granulated sugar
• 1/3 cup flour
• 4 eggs
• 1/3 cup dry red wine
• 1/2 cup mixed berries, pureed

Toffee Crunch Topping

• 1/4 cup unsalted butter
• 1/2 cup brown sugar
• 1/2 cup chopped toffee bits

Directions

1. To make the Lemon Bar base, combine graham cracker crumbs, melted butter, sugar, salt, lemon juice, and lemon zest in a bowl. Press the mixture into the bottom of a greased 9-inch springform pan. Bake in a preheated oven at 350°F for 10 minutes. Let it cool.
2. To make the Wine & Berries filling, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar until creamy. Add flour and beat until well combined. Beat in eggs, one at a time, then stir in red wine and mixed berry puree. Pour the mixture over the cooled Lemon Bar base.
3. Bake the cheesecake in the preheated oven at 350°F for 50-60 minutes or until the edges are set but the center is still slightly jiggly. Remove from the oven and let it cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
4. To make the Toffee Crunch Topping, melt butter and brown sugar in a saucepan and cook for 1-2 minutes or until the mixture thickens slightly. Stir in chopped toffee bits. Let it cool slightly, then spread the mixture over the chilled cheesecake.
5. Run a knife around the edge of the pan to loosen the cheesecake. Remove the springform pan and serve chilled.