Balsamic & Strawberry Cheesecake with Apple Pie crust and Marshmallow topping

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Ingredients:

• Apple Pie crust:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup melted butter
• Balsamic & Strawberry filling:
• 4 containers (32 oz) of Norman's Kosher Cholov Yisroel Cream Cheese
• 1 1/2 cups sugar
• 1 teaspoon vanilla extract
• 4 eggs
• 1/3 cup balsamic vinegar
• 1/2 cup sliced strawberries
• Marshmallow topping:
• 1 cup marshmallow fluff
• 1/2 cup whipped cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F.
2. Mix graham cracker crumbs, sugar, and melted butter together in a bowl and press into the bottom of a 10-inch springform pan.
3. Bake the crust in the preheated oven for 8-10 minutes until fragrant and slightly browned.
4. Remove from oven and let cool.
5. In a separate bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
6. Add sugar and vanilla extract and beat until combined.
7. Add eggs one at a time, beating well after each egg is added.
8. Mix in balsamic vinegar and sliced strawberries.
9. Pour the cheesecake filling into the cooled crust.
10. Place into the oven and bake for 45-50 minutes until the top is set and slightly golden.
11. Remove from the oven and cool in the pan on a wire rack.
12. Once cooled, prepare the marshmallow topping by beating the marshmallow fluff, whipped cream, powdered sugar, and vanilla extract together until smooth.
13. Spread the marshmallow topping over the cooled cheesecake.
14. Refrigerate for at least 2 hours before serving.