Berry Bliss Cheesecake with Banana Nut Crust and Toffee Crunch Topping

Ingredients:

• 2 cups banana nut granola, crushed
• 4 tbsp. unsalted butter, melted
• 32 oz. Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/2 cups granulated sugar
• 4 large eggs, room temperature
• 1/2 cup red wine
• 1 tbsp. cornstarch
• 1/4 tsp. salt
• 1 cup mixed berries, fresh or frozen
• 1/2 cup toffee bits

Directions:

1. Preheat oven to 325°F. Grease a 9-inch springform pan.
2. Combine crushed granola and melted butter and press firmly onto the bottom of the prepared pan. Bake for 10 minutes. Set aside to cool.
3. In a large mixing bowl, beat softened cream cheese and sugar until smooth and creamy, about 2-3 minutes. Add eggs, one at a time, and beat until combined.
4. In a small bowl, whisk together red wine, cornstarch, and salt. Add the mixture to the cream cheese batter and beat until smooth. Gently fold in mixed berries.
5. Pour the batter onto the cooled crust and smooth the top with a spatula. Bake for 1 hour or until the cheesecake is set but still jiggly in the center. Turn off the oven and leave the cheesecake inside for another 30 minutes. Remove from the oven and cool completely on a wire rack. Refrigerate for at least 4 hours or overnight.
6. Sprinkle toffee bits on top of the cheesecake before serving. Enjoy!