Creamy Wine & Berry Delight Cheesecake

Pistachio Crumble Base

• 1 1/2 cups of pistachio crumbs
• 1/4 cup of granulated sugar
• 1/3 cup of unsalted butter, melted

Wine & Berries Filling

• 24oz of Norman's Kosher Cholov Yisroel Cream Cheese, room temp
• 1/2 cup of granulated sugar
• 4 large eggs
• 1/2 cup of red wine
• 1 tsp of vanilla extract
• 1 cup of mixed berries (strawberries, raspberries, blueberries), diced

Fudge Brownie Topping

• 1/2 cup of unsalted butter, melted
• 3/4 cup of granulated sugar
• 2 large eggs
• 1/2 cup of all-purpose flour
• 1/3 cup of unsweetened cocoa powder
• 1/4 tsp of salt

Directions

1. Preheat oven to 350F.
2. Mix together pistachio crumbs, sugar and melted butter until well combined. Press crumb mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside to cool.
3. In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs, one at a time. Add wine and vanilla extract, continue beating until well combined.
4. Fold in diced berries and pour mixture over the cooled pistachio crust.
5. Bake for 45 minutes or until the edges of the cheesecake are set and the center jiggles slightly.
6. While cheesecake is baking, prepare the brownie topping. Melt butter in a large bowl. Stir in sugar and eggs until well combined.
7. In a separate bowl, sift together flour, cocoa powder and salt. Slowly stir the dry ingredients into the butter mixture, until smooth.
8. Once cheesecake is done, pour the brownie mixture over the surface of the cheesecake. Spread evenly to cover the entire surface of the cheesecake.
9. Return cheesecake to the oven and bake for an additional 15-20 minutes or until the brownie layer is set.
10. Cool cheesecake on a wire rack for 30 minutes. Run a knife around the inside edge of the pan to loosen the cheesecake. Chill in the refrigerator for at least 2 hours or overnight before slicing and serving.