Wasabi & Pistachio Cheesecake with Balsamic & Strawberry Filling and Cheesecake Truffle Topping

Ingredients:

• 8 oz Wasabi and Pistachio flavored crackers, crushed
• 2 containers Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup sugar
• 1/2 tsp vanilla extract
• 2 eggs, room temperature
• 1/2 cup balsamic vinegar
• 1 cup fresh strawberries, chopped
• 4 oz white chocolate, chopped
• 1/4 cup heavy cream

Instructions:

1. Preheat oven to 350°F (175°C)
2. In a mixing bowl, combine crushed Wasabi and Pistachio flavored crackers with melted butter and press the mixture into a greased 9-inch springform pan. Set aside.
3. In a separate mixing bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese with sugar and vanilla extract until creamy. Gradually beat in the eggs, one at a time, and mix well.
4. Pour the cream cheese mixture onto the Wasabi and Pistachio crust. Bake for 40-45 minutes or until the cheesecake is set. Let it cool in the pan for 10 minutes before removing the sides of the pan.
5. In a small saucepan, heat balsamic vinegar over medium heat until it's reduced to half of its original volume. Add the chopped strawberries and continue cooking for another 5 minutes. Remove from heat and let it cool to room temperature.
6. Pour the balsamic and strawberry mixture over the cooled cheesecake, spreading it evenly with a spatula. Refrigerate the cheesecake until the topping is set, for about an hour.
7. For the Cheesecake Truffle Topping, melt the white chocolate in a heatproof bowl over a pot of simmering water. Add in the heavy cream and stir until smooth.
8. Remove the bowl from heat and let the chocolate mixture cool for 3-4 minutes. Spread the mixture over the chilled cheesecake and refrigerate the cheesecake until the topping is set, for about an hour.
9. Garnish with fresh strawberries and serve chilled.