Creamy Mango and Peach Cheesecake with Almond Flour Crust

Ingredients:

• 1 cup almond flour
• 2 tablespoons granulated sugar
• 4 tablespoons unsalted butter, melted
• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature
• 1 can (15.25 oz) peaches, drained
• 1 can (15.25 oz) sliced mangos, drained
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1/4 cup water

Instructions:

1. Preheat the oven to 350°F (180°C).
2. In a small bowl, combine almond flour, 2 tablespoons sugar and melted butter until crumbly.
3. Press the mixture into the bottom of a 10-inch springform pan, and bake for 10 minutes. Allow to cool.
4. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese, 1 cup granulated sugar, and vanilla extract until smooth.
5. Add eggs one at a time, beating well after each addition until fully incorporated.
6. Pour the filling into the cooled crust and bake for 50 minutes, or until the center is almost set.
7. Allow to cool completely, then refrigerate for at least 4 hours.
8. In a small saucepan, combine the peaches, mangos, 1/4 cup granulated sugar, and cornstarch over medium heat.
9. Stir continuously until the mixture thickens, then remove from heat and allow to cool.
10. Spread the mango and peach mixture evenly over the chilled cheesecake before serving.