Cinnamon Berry Bliss Cheesecake

Ingredients:

• 1 1/2 cups Cinnamon Roll crumbs
• 1/4 cup unsalted butter, melted
• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 3 large eggs
• 1/4 cup all-purpose flour
• 1 tablespoon vanilla extract
• 1 cup mixed berries (such as raspberries, blueberries, and blackberries)
• 1/4 cup sweet red wine
• 1/2 cup crushed toffee candy

Instructions:

1. In a bowl, combine the Cinnamon Roll crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
2. In a separate bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until smooth. Add the eggs one at a time, beating well after each addition.
3. Mix in the flour and vanilla extract until well combined.
4. In a blender or food processor, puree the mixed berries until smooth. Add the sweet red wine and blend again until well combined.
5. Pour the berry mixture into the cream cheese mixture and gently fold together until evenly blended.
6. Preheat your oven to 325°F (160°C).
7. Pour the cheesecake batter onto the prepared crust in the springform pan.
8. Bake for 50-60 minutes or until the center is set and the edges are slightly golden.
9. Remove from the oven and let cool to room temperature.
10. Refrigerate for at least 4 hours or overnight to fully set.
11. Before serving, sprinkle the crushed toffee candy over the top of the cheesecake as the delicious crunchy topping.
12. Slice, serve, and enjoy the heavenly combination of cinnamon, wine-infused berries, and toffee crunch!