Cheerful Fusion Cheesecake

Ingredients:

• 12 Black & White Cookies, crumbled
• 3 Tbsp. unsalted butter, melted
• 4 containers Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 4 large eggs
• 1 tsp. vanilla extract
• 1/2 cup balsamic vinegar
• 1 lb. fresh strawberries, hulled and quartered
• 1 can pineapple chunks, drained
• 2 kiwis, peeled and sliced

Directions:

1. Preheat the oven to 350°F.
2. Grease a 9-inch springform pan and set aside.
3. In a bowl, mix crumbled Black & White Cookies and melted butter until well combined.
4. Press mixture evenly into the bottom of the pan with the back of a spoon to form the crust.
5. Bake for 10 minutes or until golden brown, then transfer to a rack and let cool. Reduce the oven temperature to 325°F.
6. In a large bowl, using a hand mixer, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth, about 3 minutes.
7. Add eggs one at a time, beating after each addition until smooth. Stir in the vanilla extract until blended.
8. Pour the cream cheese mixture over the cooled cookie crust.
9. Bake until the cheesecake is slightly puffed and the center is set but still jiggly, about 45-60 minutes.
10. Transfer the cake to a rack and cool completely.
11. In a large saucepan, combine balsamic vinegar and strawberries over medium-high heat, bring to a boil.
12. Reduce the heat and simmer for about 15-20 minutes until thickened and syrupy.
13. Spread the cooled strawberry mixture over the cheesecake evenly.
14. Refrigerate cake for a minimum of two hours.
15. Top the cooled cheesecake with pineapple chunks and sliced kiwi before serving.