Wine & Berry Peanut Butter Cheesecake

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Cornbread Base

• 1 1/2 cups cornbread crumbs
• 4 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar

Wine & Berries Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1/2 cup red wine
• 1 teaspoon vanilla extract
• 1/2 cup mixed berries, chopped

Peanut Butter Cup Topping

• 1 cup creamy peanut butter
• 1/2 cup confectioners' sugar
• 1/2 cup heavy cream
• 1/2 cup semi-sweet chocolate chips

Directions

1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and wrap the bottom with aluminum foil.
2. In a medium bowl, mix cornbread crumbs, melted butter, and sugar until well combined. Press the mixture into the bottom of the prepared pan in an even layer.
3. Bake the crust for 10 minutes or until lightly golden. Remove from the oven and let cool for 10 minutes.
4. In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in the red wine, vanilla extract, and chopped berries.
5. Pour the filling into the baked crust and smooth the top with a spatula. Bake for 50-60 minutes or until the center of the cheesecake is almost set.
6. Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, cover with plastic wrap and refrigerate for at least 4 hours or overnight.
7. In a medium bowl, whisk together peanut butter, confectioners' sugar, and heavy cream until smooth. Spread the mixture over the chilled cheesecake in an even layer.
8. In a microwave-safe bowl, melt chocolate chips in 30-second intervals, stirring each time, until smooth. Drizzle chocolate over the peanut butter layer. Refrigerate until the chocolate is set.
9. Remove the cheesecake from the springform pan and serve chilled.