Oreo Cheesecake with Pineapple & Kiwi Topping

Oreo Crust

• 24 Oreo cookies, crushed
• 1/4 cup unsalted butter, melted

Mix crushed Oreos and melted butter together. Press mixture firmly into the bottom of a 9 inch springform pan. Chill in freezer for 10 minutes while preparing the filling.

New York-Style Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs, at room temperature
• 1/2 cup sour cream

Preheat oven to 325°F. Using an electric mixer, beat cream cheese, sugar, and vanilla extract together until smooth. Beat in eggs one at a time, then stir in sour cream. Pour mixture on top of the chilled Oreo crust.

Bake for 1 hour or until the edges are set but the center is still slightly wobbly. Turn off the oven and leave the cheesecake inside with the door closed for another hour. Remove from oven and allow it to cool to room temperature before refrigerating for at least 4 hours or overnight.

Pineapple & Kiwi Topping

• 1 1/2 cups fresh pineapple, diced
• 1/2 cup fresh kiwi, diced
• 1/4 cup granulated sugar
• 1/4 cup water
• 1 tbsp cornstarch
• 1 tbsp lemon juice

In a saucepan, combine pineapple, kiwi, sugar, and water. Bring to a boil and let simmer until fruits are soft, about 5 minutes. In a small bowl, whisk cornstarch and lemon juice together. Add the mixture to the saucepan and stir until the sauce thickens. Remove from heat and allow to cool before spooning it on top of the cheesecake.

Refrigerate cheesecake for another hour before serving. Enjoy!