Banana Wine Berry Cheesecake with Peanut Butter Cup Topping

Banana Pudding Base

• 1 1/2 cups vanilla wafer crumbs
• 1/3 cup unsalted butter, melted
• 1 medium banana, mashed

Wine & Berries Filling

• 3 containers Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup sugar
• 4 large eggs
• 1/2 cup dry red wine
• 1 cup mixed berries, fresh or frozen

Peanut Butter Cup Topping

• 1/2 cup creamy peanut butter
• 1/2 cup semisweet chocolate chips

Instructions

1. Preheat oven to 325°F. Wrap a 9-inch springform pan with aluminum foil.
2. In a small bowl, mix together the vanilla wafer crumbs, melted butter, and mashed banana until well combined. Press the mixture onto the bottom of the prepared pan.
3. In a large mixing bowl, beat the cream cheese and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the red wine and mixed berries.
4. Pour the cheesecake mixture over the banana pudding base in the prepared pan. Smooth the top with a spatula.
5. Bake for 55-60 minutes, or until the center is almost set but still slightly jiggly.
6. Let the cheesecake cool completely, then refrigerate for at least 4 hours or overnight.
7. In a small microwave-safe bowl, melt the peanut butter and chocolate chips together in 30-second intervals until smooth.
8. Pour the peanut butter cup topping over the cheesecake and spread evenly. Chill again for 10-15 minutes, or until the topping is set.
9. Remove the cheesecake from the pan and slice into pieces. Serve chilled and enjoy!