Triple Delight Cheesecake

Maple Pecan Base

• 1 1/2 cups graham cracker crumbs
• 1/4 cup maple syrup
• 1/4 cup melted butter
• 1/2 cup chopped pecans

Blueberry Filling

• 12 oz frozen blueberries, thawed
• 1/4 cup sugar
• 2 tablespoons cornstarch
• 2 containers (16 oz total) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract

Lime & Ginger Topping

• 1/2 cup sour cream
• 1 tablespoon fresh lime juice
• 1 tablespoon sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon freshly grated ginger

Instructions

1. Preheat oven to 350°F.
2. Combine graham cracker crumbs, maple syrup, melted butter, and chopped pecans in a bowl. Press mixture onto the bottom of a 9-inch springform pan.
3. Bake for 10 minutes, then let cool.
4. Meanwhile, in a small bowl, combine blueberries, sugar, and cornstarch. Set aside.
5. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese with sugar until smooth.
6. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
7. Pour cream cheese mixture over the cooled crust.
8. Spoon blueberry mixture over the cream cheese layer.
9. Bake for 40-45 minutes or until set.
10. Let cool before adding the topping.
11. To make the topping, whisk together sour cream, lime juice, sugar, vanilla extract, and grated ginger until smooth.
12. Spoon topping over the cooled cheesecake.
13. Refrigerate for at least 2 hours before slicing and serving.