Mango Peach Melba Cheesecake

Ingredients:

• 2 cups crushed Vanilla wafer crumbs
• 1/2 cup unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 eggs
• 1 ripe mango, peeled and pureed
• 1 can of peach halves, drained
• 1 ripe mango, peeled and diced
• 1/4 cup sugar

Instructions:

1. Preheat oven to 325°F.
2. Combine the Vanilla wafer crumbs and melted butter in a bowl. Press mixture evenly into the bottom of a 9-inch springform pan.
3. Beat the cream cheese, sugar, and vanilla extract together in a large bowl until smooth and creamy.
4. Add the eggs one at a time, beating after each addition.
5. Stir in the pureed mango.
6. Pour the mixture over the crust in the prepared pan.
7. Bake for 45-50 minutes or until the center is almost set.
8. Let cool for 10 minutes before removing the springform pan and transferring the cheesecake to a serving platter.
9. In a medium saucepan, combine the peach halves, diced mango, and sugar. Cook over medium heat for 5-7 minutes or until the fruit is soft and the sauce thickens.
10. Let the sauce cool for a few minutes before spooning it over the cheesecake.
11. Refrigerate for at least 4 hours or overnight before serving.

Enjoy your delicious Mango Peach Melba Cheesecake!