Wine & Berries Cheesecake with Maple Pecan Base and Toffee Crunch Topping

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Ingredients:

• Maple Pecan Base:
• 1 1/2 cups graham cracker crumbs
• 1/2 cup pecans, finely chopped
• 1/4 cup maple syrup
• 1/4 cup melted butter
• Wine & Berries Filling:
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1/2 cup red wine
• 1/2 cup mixed berries puree (raspberries, blueberries, and strawberries)
• Toffee Crunch Topping:
• 1/2 cup packed brown sugar
• 1/2 cup all-purpose flour
• 1/4 cup unsalted butter, cubed
• 1/2 cup toffee bits

Directions:

1. Preheat oven to 350°F (180°C).
2. Maple Pecan Base: In a medium mixing bowl, stir together the graham cracker crumbs, pecans, maple syrup, and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside to cool.
3. Wine & Berries Filling: In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Add the red wine and mixed berries puree and beat until well combined. Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.
4. Toffee Crunch Topping: In a small mixing bowl, whisk together the brown sugar and flour. Cut in the cubed butter with a pastry blender or fork until the mixture resembles coarse crumbs. Stir in the toffee bits. Sprinkle the toffee crunch topping over the cheesecake batter.
5. Bake the cheesecake for 50-60 minutes or until the cheesecake is set and the edges are lightly golden brown.
6. Remove the cheesecake from the oven and let it cool completely in the pan.
7. Chill in the refrigerator for at least 2 hours or overnight before serving.