Wineberry Toffee Cheesecake with a Wasabi Pistachio Base

Ingredients:

• 8 ounces Wasabi and Pistachio flavored cookies, crumbled
• 1/4 cup melted butter
• 2 tablespoons granulated sugar
• 3 containers Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1/2 cup red wine
• 1/4 cup raspberry jam
• 1 teaspoon vanilla extract
• 1/2 cup toffee bits

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan with butter.
2. In a mixing bowl, combine the Wasabi and Pistachio flavored cookie crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix well and press onto the bottom of the prepared pan. Bake for 10 minutes then remove from the oven and let cool.
3. Reduce your oven temperature to 325°F.
4. In a large mixing bowl, beat the 3 containers of softened Norman's Kosher Cholov Yisroel Cream Cheese with 1 1/2 cups of granulated sugar until smooth and creamy. Add the eggs, one at a time, beating well after each addition.
5. Mix in the red wine, raspberry jam, and vanilla extract until well combined.
6. Pour the mixture into the springform pan, over the prepared crust. Smooth out the top of the cheesecake with a spatula.
7. Bake the cheesecake for 50-55 minutes or until the edges are lightly browned and the center is set but still jiggles slightly.
8. Remove the cheesecake from the oven and let it cool for 10 minutes before adding the toffee bits to the top of the cake.
9. Let the cheesecake cool to room temperature before placing it into the fridge to chill for at least 3 hours or overnight.
10. Once chilled, remove from fridge and serve chilled. Enjoy!

Note: This recipe makes one 9-inch cheesecake.