Mango Cheesecake with Grapefruit & Honey Topping

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Vanilla Wafer Crust

• 2 cups vanilla wafers, crushed
• 1/4 cup white sugar
• 1/2 cup unsalted butter, melted

Mango Cheesecake Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup white sugar
• 1 tsp vanilla extract
• 4 eggs
• 1 cup mango puree (from about 2 ripe mangoes)

Grapefruit & Honey Topping

• 2 cups grapefruit juice
• 1/4 cup honey
• 2 tsp cornstarch
• 1/4 cup water

Instructions:

1. Preheat the oven to 325 degrees F (165 degrees C).
2. Mix the crushed vanilla wafers, 1/4 cup of white sugar, and melted butter together in a bowl.
3. Press the mixture into the bottom of a 9-inch springform pan.
4. Bake the crust for 15 minutes and then let it cool.
5. In a separate bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, 1 cup of sugar, and vanilla extract together with an electric mixer until smooth.
6. Add the eggs one at a time, beating well after each addition.
7. Stir in the mango puree until well combined.
8. Pour the mixture into the cooled crust and bake for 1 hour.
9. Let the cheesecake cool to room temperature before refrigerating for at least 3 hours.
10. In a small saucepan, mix the grapefruit juice, honey, and cornstarch together and bring to a boil over medium heat.
11. Whisk the water and cornstarch together in a small bowl until the cornstarch dissolves.
12. Add the mixture to the saucepan and stir well.
13. Cook for 1-2 minutes, stirring constantly, until the mixture has thickened.
14. Remove from heat and let cool to room temperature.
15. Once the cheesecake has chilled, pour the grapefruit and honey mixture over the top and serve chilled.