Date & Walnut Peanut Butter Cup Cheesecake with Peach & Mango Topping

this image was generated using AI technology

Ingredients:

• 1 1/2 cups date and walnut mix, crushed
• 1/3 cup melted unsalted butter
• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese
• 1 1/4 cups granulated sugar
• 1/2 cup creamy peanut butter
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 can (15 oz) peach slices, drained and chopped
• 1 cup diced fresh mango
• 1/4 cup honey
• 1/4 cup water

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a medium bowl, mix together the crushed date and walnut mix and melted butter. Press the mixture into the bottom of the prepared pan. Set aside.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth.
4. Add the peanut butter and beat until well combined.
5. Add the eggs, one at a time, beating well after each addition.
6. Stir in the vanilla extract.
7. Pour the mixture over the crust in the prepared pan.
8. Bake for 45-50 minutes or until the cheesecake is set and slightly golden on top.
9. Cool the cheesecake completely on a wire rack.
10. In a small saucepan, heat the honey and water until boiling.
11. Reduce heat and simmer for about 5 minutes or until slightly thickened.
12. Remove from the heat and let cool.
13. In a medium bowl, toss together the chopped peaches and diced mango.
14. Pour the honey mixture over the fruit and toss to coat.
15. Spread the fruit mixture over the cooled cheesecake.
16. Refrigerate the cheesecake for at least 2 hours before serving.