Banana Nut Cheesecake with Mango Filling and Peach & Mango Topping

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Ingredients:

• 2 cups banana nut granola
• 4 tablespoons unsalted butter, melted
• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup sugar
• 2 teaspoons vanilla extract
• 4 large eggs
• 1/4 cup mango puree
• 1/4 cup peach puree

Instructions:

1. Preheat the oven to 350°F (180°C).
2. In a food processor, pulse the banana nut granola until finely ground.
3. Add the melted butter and pulse until the mixture comes together.
4. Press the mixture into the bottom of a 9-inch (23cm) springform pan and bake for 10 minutes. Set aside to cool.
5. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract until smooth and creamy.
6. Add the eggs, one at a time, mixing well after each addition.
7. Pour 2/3 of the cream cheese mixture over the cooled crust and smooth out the top.
8. Add the mango puree to the remaining cream cheese mixture and mix until well combined.
9. Pour the mango cream cheese mixture over the first layer and smooth out the top.
10. Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
11. Remove from the oven and let cool to room temperature.
12. Refrigerate for at least 4 hours or overnight.
13. Before serving, prepare the peach mango topping by mixing the peach and mango purees together in a bowl.
14. Remove the cheesecake from the pan and top with the peach mango mixture.
15. Slice, serve, and enjoy!