Creamy Peach-Mango Cheesecake with an Oreo Crust

Ingredients:

• 24 Oreo cookies, crushed
• 1/4 cup unsalted butter, melted and cooled
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs, room temperature
• 1/2 cup peach jam or preserves
• 1 ripe mango, peeled and chopped
• 1 tablespoon lemon juice

Instructions:

1. Preheat oven to 325°F.
2. In a small bowl, combine the crushed Oreo cookies and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan, using a flat-bottomed glass to help compact the crust.
3. Bake the crust for 10 minutes, then remove from the oven and let cool.
4. In a large mixing bowl, beat the soft cream cheese until smooth. Add the sugar and vanilla extract, and continue to beat until fully combined.
5. Add the eggs one at a time, mixing well after each addition.
6. Pour the cream cheese mixture over the cooled crust. Smooth the top with a spatula and place the pan back into the oven.
7. Bake for 40-45 minutes, or until the cheesecake is set and the edges are lightly golden. Turn off the oven and allow to cool inside for at least 30 minutes.
8. In a medium saucepan, heat the peach jam and chopped mango over medium-low heat. Add the lemon juice and continue to stir until the mixture comes to a boil, then remove from the heat.
9. Let the sauce cool slightly, then pour over the top of the cooled cheesecake. Chill the cheesecake in the fridge for at least 3 hours to set completely before serving.