Cornbread Cheesecake with Balsamic & Strawberry Filling and Peach & Mango Topping

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Ingredients:

• 1 ½ cups cornbread crumbs
• ¼ cup melted unsalted butter
• 3 containers (24oz) Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups balsamic vinegar
• 1 cup fresh strawberries, chopped
• 1 cup peach slices
• 1 cup mango slices

Instructions:

1. Preheat the oven to 325°F (163°C).
2. In a mixing bowl, combine the cornbread crumbs and melted butter until well coated. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
3. In a mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. Pour the cream cheese mixture over the cornbread crust in the springform pan.
5. Bake for 45-50 minutes, or until the center is set and the top is lightly golden. Remove from the oven and let it cool completely.
6. In a small saucepan, bring the balsamic vinegar to a simmer over low heat. Cook until the vinegar reduces by half and becomes thick and syrupy. Let it cool.
7. In a separate bowl, combine the chopped strawberries with 2 tablespoons of the balsamic reduction. Mix well.
8. Spoon the strawberry mixture over the cooled cheesecake, spreading it evenly.
9. Arrange the peach slices and mango slices on top of the strawberry filling.
10. Drizzle the remaining balsamic reduction over the fruit topping.
11. Refrigerate for at least 4 hours, or overnight, before serving.