Banana Sweet Potato Cheesecake with Pineapple Kiwi Topping

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 3 ripe bananas, mashed
• 2 cups banana pudding
• 24 oz (3 containers) Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup sugar
• 1 cup roasted sweet potato, mashed
• 1/2 cup maple syrup
• 4 eggs
• 1/4 cup cornstarch
• 1 tsp vanilla extract
• 1/4 cup pineapple chunks
• 1/4 cup kiwi slices

Instructions:

1. Preheat oven to 350°F.
2. In a medium bowl, mix together graham cracker crumbs and melted butter. Press mixture into the bottom of a greased 9-inch springform pan.
3. In a small bowl, mix together mashed bananas and banana pudding. Spread mixture over crust.
4. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth. Add mashed sweet potato, maple syrup, eggs, cornstarch, and vanilla extract. Beat until well combined.
5. Pour cheesecake mixture over banana pudding layer in the pan.
6. Bake for 60-70 minutes or until the edges are light golden and center is just set. Turn off oven and leave the cheesecake in the oven for 15 minutes with the oven door ajar.
7. Remove the cheesecake from the oven and let it cool to room temperature. Chill in the refrigerator for at least 4 hours or overnight.
8. Before serving, top with pineapple chunks and kiwi slices.