Coco-Berry Fudge Cheesecake

Pandan Coconut Base Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/3 cup sweetened flaked coconut
• 1/3 cup pandan paste
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted

Strawberry Cheesecake Filling Ingredients:

• 32 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/4 cups sugar
• 4 large eggs
• 1/2 cup sour cream
• 1/2 cup heavy cream
• 1 tbsp vanilla extract
• 1/4 tsp salt
• 1 cup fresh strawberries, chopped

Fudge Brownie Topping Ingredients:

• 1 box fudge brownie mix
• 1 egg
• 1/3 cup vegetable oil
• 1/3 cup water

Instructions:

1. Preheat the oven to 350°F.
2. To make the Pandan Coconut Base, mix together graham cracker crumbs, sweetened flaked coconut, pandan paste, sugar and melted butter. Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and then remove from oven.
3. To make the Strawberry Cheesecake Filling, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar in a large mixing bowl until smooth. Add eggs, one at a time, beating well after each addition. Mix in sour cream, heavy cream, vanilla extract and salt until well combined. Fold chopped strawberries into batter. Pour mixture over crust.
4. To make the Fudge Brownie Topping, mix together brownie mix, egg, vegetable oil and water in a medium size mixing bowl until well combined. Spoon mixture evenly over cheesecake filling.
5. Bake for 55-60 minutes, or until the center is almost set. Turn off oven and let cheesecake cool in oven for 30 minutes. Remove cheesecake from oven and let it cool to room temperature before refrigerating for at least 4 hours or overnight.
6. Remove cheesecake from pan and slice into pieces. Serve and enjoy!