Cheesecake with Pistachio Crumble, Mango Filling & Fruit Compote Topping

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Ingredients:

• 1 1/2 cups Pistachio Crumble
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup sugar
• 1/4 cup mango puree
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup Fruit Compote (your choice of fruit)

Instructions:

1. Preheat the oven to 350°F.
2. Grease a 9-inch springform pan.
3. Press the Pistachio Crumble into the bottom of the prepared pan.
4. In a mixing bowl, beat the cream cheese until smooth.
5. Add the sugar and beat until creamy.
6. Beat in the mango puree.
7. Add the eggs and vanilla extract and beat until well combined.
8. Pour the filling over the Pistachio Crumble base.
9. Bake for 30-35 minutes or until set.
10. Let cool to room temperature and then refrigerate for at least 2 hours.
11. Before serving, spread the Fruit Compote topping over the top of the cheesecake.