Island Paradise Cheesecake

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Cornbread Base

• 1 1/2 cups crushed cornbread
• 1/4 cup sugar
• 1/2 cup melted butter

Salted Caramel Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/4 cups sugar
• 3 tablespoons flour
• 4 eggs
• 1/2 cup sour cream
• 1/4 cup caramel sauce
• 1 teaspoon salt

Peach & Mango Topping

• 2 cups sliced peaches
• 1 cup diced mango
• 1/4 cup sugar
• 1/4 cup water
• 1 tablespoon cornstarch

Instructions

1. Preheat oven to 350°F.
2. In a bowl, mix together crushed cornbread, 1/4 cup sugar, and melted butter until well combined. Press into the bottom of a 9-inch springform pan. Bake for 8 minutes, then set aside to cool.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add in sugar and flour and mix until well combined. Add eggs one at a time, mixing well after each addition. Mix in sour cream, caramel sauce, and salt until well combined.
4. Pour filling over cornbread base and bake for 55-60 minutes or until the center is set. Remove from oven and transfer to a wire rack to cool to room temperature.
5. In a saucepan, combine sliced peaches, diced mango, 1/4 cup sugar, and water over medium heat. Bring to a simmer. In a small bowl, mix together cornstarch and 1 tablespoon water until smooth. Add cornstarch mixture to the saucepan and stir until thickened, about 2-3 minutes. Remove from heat and set aside to cool.
6. Once cheesecake has cooled down, spread the peach and mango topping over the top. Cover and chill in refrigerator for at least 3 hours before serving.