Creamy Tropical Delight Cheesecake

this image was generated using AI technology

Sage & Brown Butter Base

• 1 1/2 cups graham cracker crumbs
• 1/4 cup unsalted butter, melted
• 1 tablespoon fresh sage leaves, finely chopped

Mango Filling

• 2 ripe mangoes, peeled and diced
• 1/4 cup granulated sugar
• 1 tablespoon fresh lemon juice
• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened(2 containers)
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

Fudge Brownie Topping

• 1 cup semi-sweet chocolate chips
• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt

Instructions:

1. Preheat the oven to 325°F (160°C).
2. In a medium bowl, combine the graham cracker crumbs, melted butter, and finely chopped sage. Press the mixture into the bottom of a 9-inch springform pan. Set aside.
3. In a blender or food processor, puree the diced mangoes, granulated sugar, and lemon juice until smooth.
4. In a large mixing bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese, powdered sugar, and vanilla extract until creamy. Add the mango puree and mix until well combined.
5. Pour the mango filling over the prepared crust in the springform pan. Smooth the top with a spatula.
6. Bake for 45-50 minutes or until the center is set. Remove from the oven and let cool to room temperature.
7. In the meantime, prepare the fudge brownie topping. In a microwave-safe bowl, melt the chocolate chips and butter together in the microwave, stirring every 30 seconds until smooth. Allow the mixture to cool slightly.
8. In a separate bowl, beat the granulated sugar and eggs until well combined. Gradually add the melted chocolate mixture, flour, and salt until just combined.
9. Pour the brownie batter over the cooled cheesecake and spread it evenly with a spatula.
10. Return the cheesecake to the oven and bake for an additional 20-25 minutes or until the brownie topping is set.
11. Remove from the oven and let the cheesecake cool completely in the pan on a wire rack.
12. Refrigerate for at least 4 hours or overnight before serving.
13. Once chilled, remove the sides of the springform pan and transfer the cheesecake to a serving plate.
14. Slice and serve this creamy tropical delight to enjoy a burst of flavors!