Island Breeze Cheesecake

Ingredients

• 8 oz Black & White Cookies
• 2 tbsp Unsalted Butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup Granulated Sugar
• 4 large Eggs, at room temperature
• 1 tsp Vanilla Extract
• 1 cup Mango puree
• 1/4 cup Cornstarch
• 1/4 cup Water
• 1 cup Pineapple, diced
• 1 cup Kiwi, diced
• 1/4 cup Honey

Instructions

1. Preheat oven to 325°F.
2. Crumble the Black & White cookies into small pieces and mix with melted butter. Press the mixture into the bottom of a 9-inch springform pan.
3. In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar and continue beating until well blended. Add eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate mixing bowl, whisk together the mango puree, cornstarch, and water until smooth. Gradually stir this mixture into the cream cheese mixture until blended.
5. Pour the cream cheese mixture over the cookie crust and smooth the top with a spatula.
6. Bake the cheesecake for approximately 60-70 minutes, or until the center is almost set. Remove from the oven and let cool to room temperature. Then chill in the refrigerator overnight.
7. In a small mixing bowl, toss together the diced pineapple and kiwi with honey. Spread the mixture over the top of the cheesecake before serving.