Wineberry Cheesecake with Toffee Crunch

Oreo Crust

• 24 Oreo cookies, crushed into fine crumbs
• 1/4 cup unsalted butter, melted
• 1/4 cup granulated sugar

Wineberry Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened to room temperature
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 cup red wine
• 1/2 cup mixed berries (raspberries, blueberries, and blackberries), mashed

Toffee Crunch Topping

• 1/2 cup toffee bits
• 1/4 cup chopped pecans

Instructions

1. Preheat the oven to 350°F.
2. In a medium bowl, mix together Oreo crumbs, melted butter, and sugar until well combined.
3. Press mixture onto the bottom and up the sides of a 9-inch springform pan. Bake for 10 minutes. Set aside.
4. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth. Add eggs, one at a time, mixing well after each addition.
5. Stir in red wine and mixed berries. Pour the mixture over the crust.
6. Bake for 35-40 minutes, until the cheesecake is set but still jiggles slightly in the center.
7. To make the toffee crunch topping, mix together toffee bits and chopped pecans. Sprinkle on top of the cheesecake.
8. Let the cheesecake cool completely, then refrigerate for at least 4 hours or overnight before slicing and serving.