Acai Mango Cheesecake with Bourbon Butterscotch Topping

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Acai Berry Crust

• 1 ½ cups Acai Berry Puree
• 1 ¼ cups Graham Cracker Crumbs
• 5 tablespoons Unsalted Butter, Melted

Mango Filling

• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese
• 1 ¼ cups Granulated Sugar
• 3 Eggs
• 2 cups Mango Puree

Bourbon Butterscotch Topping

• 1 ½ cups Packed Brown Sugar
• 6 tablespoons Unsalted Butter
• ¾ cup Heavy Cream
• 2 teaspoons Vanilla Extract
• 2 tablespoons Bourbon

Instructions

1. Preheat oven to 325°F. Wrap a 9-inch springform pan with 2-3 layers of foil and set aside.
2. In a medium bowl, mix together Acai Berry Puree, Graham Cracker Crumbs, and melted butter. Press mixture firmly onto bottom and 1 inch up the sides of prepared pan. Bake for 10 minutes, and cool completely on a wire rack.
3. In a large bowl, beat cream cheese and sugar until smooth. Add eggs, one at a time, beating well after each addition. Stir in mango puree.
4. Pour filling into the prepared crust and smooth the top. Place the pan in a large roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the cheesecake pan.
5. Bake for 60-70 minutes or until the edges are set, but the center is still slightly jiggly. Remove from oven and let cool completely on a wire rack.
6. To make the Bourbon Butterscotch Topping, melt brown sugar and butter in a medium saucepan over medium heat. Whisk in heavy cream and vanilla extract, and bring to a boil. Boil for 2-3 minutes, until mixture thickens. Remove from heat and whisk in bourbon. Cool completely.
7. Pour the Bourbon Butterscotch Topping over the cooled cheesecake, spreading it out evenly.
8. Chill the cheesecake for at least 4 hours in the refrigerator, or overnight.
9. Serve chilled and enjoy!