Creamy Paradise Cheesecake

Oreo Base

• 2 cups crushed Oreo cookies
• 1/4 cup melted unsalted butter

New York-Style Filling

• 3 containers (24 oz) of Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/4 cup all-purpose flour

Peach & Mango Topping

• 2 cups diced fresh peaches
• 1 cup diced fresh mangoes
• 1/4 cup granulated sugar
• 1 tbsp lemon juice

Instructions

1. Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan.
2. In a medium bowl, combine the crushed Oreo cookies and melted butter. Press the mixture firmly into the bottom of the prepared pan to create the crust.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy.
4. Add the sugar, eggs, vanilla extract, and flour. Beat again until well combined and the mixture is smooth.
5. Pour the filling over the Oreo crust in the pan, spreading it evenly.
6. Bake for about 50-55 minutes or until the edges are set but the center still has a slight jiggle.
7. Remove the cheesecake from the oven and let it cool in the pan for 10 minutes.
8. In the meantime, prepare the peach and mango topping. In a small saucepan, combine the diced peaches, diced mangoes, granulated sugar, and lemon juice. Cook over medium heat for about 5 minutes, stirring occasionally, until the fruits soften slightly and release their juices.
9. Spread the peach and mango topping over the partially cooled cheesecake.
10. Refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to fully set.
11. Before serving, run a knife around the edges of the pan to loosen the cheesecake, then release the springform pan sides.
12. Slice, serve, and enjoy the heavenly Creamy Paradise Cheesecake!