Date & Walnut, Champagne & Raspberry Cheesecake with Balsamic Glaze

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Ingredients:

• 1 cup chopped dates
• 1 cup chopped walnuts
• 2 cups crushed Graham crackers
• 8 tablespoons melted unsalted butter
• 24 ounces of Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 1/2 cup champagne
• 3 large eggs, at room temperature
• 1 1/2 cups fresh raspberries
• 1/2 cup balsamic vinegar
• 1/4 cup honey

Instructions:

1. Preheat the oven to 350°F (180°C).
2. Mix together the chopped dates, chopped walnuts, Graham cracker crumbs, and melted butter. Press the mixture into the bottom of a 9-inch springform pan, and bake for 10 minutes. Set aside to cool.
3. Using a stand mixer or an electric mixer, beat the cream cheese until smooth and creamy.
4. Add the sugar and beat until combined.
5. Gradually add in the champagne and mix until just combined.
6. Add the eggs one at a time, mixing after each addition.
7. Gently fold in the raspberries.
8. Pour the cheesecake filling onto the cooled crust.
9. Bake for 1 hour. The center should be slightly jiggly.
10. Let the cheesecake cool completely on a wire rack. Then, refrigerate it for at least 2 hours
11. In a small saucepan, heat the balsamic vinegar and honey over low heat until reduced by half. Set aside to cool.
12. Once completely cooled, pour the balsamic glaze over the cheesecake and serve.