Oreo Strawberry Cheesecake with Peach & Mango Topping

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Ingredients:

• 24 Oreo cookies, crushed
• 6 tablespoons unsalted butter, melted
• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, hulled and puréed
• 1/4 cup sour cream
• 1/4 cup all-purpose flour
• 1 can (15.5 ounces) peach and mango pie filling/topping

Instructions:

1. Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.
2. In a small bowl, combine the crushed Oreos and melted butter until well combined. Press the mixture into the bottom of the prepared pan.
3. Bake the crust for 10 minutes then cool on a wire rack.
4. In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar and mix until creamy and well combined.
5. Add in the eggs one at a time, beating well after each addition.
6. Stir in the vanilla extract, puréed strawberries, sour cream, and flour. Mix until well combined.
7. Pour the cheesecake batter into the prepared crust and bake for 50-60 minutes or until the cheesecake is set but still slightly jiggly at the center.
8. Cool the cheesecake completely at room temperature then transfer to the refrigerator for at least 4 hours or overnight.
9. Spread the peach and mango pie filling/topping over the top of the chilled cheesecake and serve.