Wine & Berry Cheesecake with Toffee Crunch Topping on an Apple Pie Crust

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Ingredients:

• 1 apple pie crust, unbaked
• 16 oz Norman's Kosher Cholov Yisroel cream cheese
• 1/2 cup sugar
• 2 eggs
• 1/4 cup red wine
• 1/2 cup mixed berries, fresh or frozen
• 1/2 cup toffee bits, for topping

Instructions:

1. Preheat oven to 350°F.
2. Press the apple pie crust into the bottom of a 9-inch springform pan.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel cream cheese and sugar until smooth.
4. Add the eggs and mix until well combined.
5. Stir in the red wine and mixed berries.
6. Pour the filling into the prepared crust and smooth the top with a spatula.
7. Sprinkle the toffee bits evenly over the top of the cheesecake.
8. Bake for 35-40 minutes, or until the cheesecake is set and the toffee bits are golden brown.
9. Cool the cheesecake to room temperature before refrigerating for at least 2 hours, or overnight.