Creamy Fruit-licious Cheesecake

Pistachio Crumble Base

• 1 1/2 cups graham cracker crumbs
• 1/2 cup pistachio crumbs
• 1/3 cup granulated sugar
• 1/2 cup melted unsalted butter

Strawberry Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 3/4 cup granulated sugar
• 3 eggs, room temperature
• 1 tsp vanilla extract
• 1/3 cup strawberry puree (fresh or frozen)

Peach & Mango Topping

• 1 cup fresh peaches, peeled and diced
• 1 cup fresh mango, peeled and diced
• 1/4 cup granulated sugar
• 1 tbsp cornstarch
• 1/4 cup water

Instructions:

1. Preheat oven to 325°F. Grease a 9-inch springform pan.
2. In a bowl, combine the graham cracker crumbs, pistachio crumbs, sugar, and melted butter. Mix well and press it evenly onto the bottom of the prepared pan. Bake for 10 minutes. Remove from the oven and let cool while preparing the filling.
3. In another bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract and strawberry puree until combined.
4. Pour the mixture over the crust and bake for 45 minutes or until center is almost set. Remove from the oven and let it cool for 10 minutes.
5. In a saucepan, combine the peaches, mango, sugar, cornstarch, and water. Cook over medium heat stirring constantly until the mixture has thickened. Remove from heat and let it cool.
6. Spread the peach and mango topping over the cheesecake and refrigerate until firm for at least 2 hours.
7. Slice and serve chilled. Enjoy!