Strawberry Swirl Cheesecake with Pineapple & Kiwi Topping

Ingredients:

• 10 ounces Vanilla Wafers
• 1/2 cup Unsalted Butter, melted
• 2 containers Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 3/4 cup Granulated Sugar
• 3 large Eggs
• 1/2 teaspoon Vanilla Extract
• 1/2 cup Strawberry Purée
• 3/4 cup Pineapple Chunks
• 2 Kiwis, peeled and sliced

Instructions:

1. Preheat oven to 325°F (160°C).
2. Place Vanilla wafers in a food processor and grind until fine. Add melted butter and pulse until combined. Press mixture into the bottom and a little less than halfway up the sides of a 9-inch (23cm) springform pan.
3. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until creamy. Add sugar and beat until fluffy. Beat in eggs, one at a time, then vanilla extract.
4. Pour half of the cheesecake batter into the crust. Spoon dollops of strawberry purée over the batter and swirl with a knife. Add the remaining cheesecake batter and repeat with the strawberry purée.
5. Bake in preheated oven for 50-55 minutes or until the centre is almost set. Allow to cool to room temperature, then refrigerate for at least 3 hours or overnight.
6. Before serving, top the cheesecake with pineapple chunks and kiwi slices.