Strawberry Grapefruit Cheesecake

Graham Cracker Base:

• 10 graham crackers, crushed (about 1 1/2 cups)
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted

Strawberry Filling:

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 4 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt
• 1/3 cup strawberry puree (made from fresh or frozen strawberries)

Grapefruit & Honey Topping:

• 2 grapefruits, segmented
• 1/4 cup honey
• 1/4 cup water

Instructions:

1. Preheat oven to 350°F. Place a 9-inch springform pan on a rimmed baking sheet.
2. In a medium bowl, stir together the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan and bake for 10 minutes.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar with an electric mixer on medium speed until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract and salt. Stir in the strawberry puree until well combined.
4. Pour the cheesecake batter into the prepared crust and bake for 45 to 50 minutes or until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 30 minutes. Remove from the oven and let cool to room temperature, then chill in the refrigerator for at least 3 hours or overnight.
5. In a small saucepan, bring the honey and water to a simmer and cook until slightly thickened, about 5 minutes. Remove from heat and let cool.
6. Arrange the grapefruit segments on top of the chilled cheesecake and drizzle with the honey mixture. Serve chilled.