Creamy Tropical Paradise Cheesecake

Ingredients:

• Oatmeal Raisin Base:
• 1 ½ cups of oatmeal cookies, finely crushed
• 4 tablespoons of melted margarine
• Cream Cheese Filling:
• 3 containers (8oz each) of Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup of sugar
• 1 teaspoon of vanilla extract
• 3 large eggs
• Peach & Mango Topping:
• 2 cups of fresh peaches, peeled and sliced
• 1 cup of fresh mangoes, diced
• ¼ cup of sugar
• 1 tablespoon of lemon juice

Instructions:

1. Preheat your oven to 325°F (163°C).
2. In a mixing bowl, combine the finely crushed oatmeal cookies and melted margarine for the base. Mix well until the crumbs are evenly coated.
3. Press the mixture firmly into the bottom of a greased 9-inch (23cm) springform pan to create an even crust. Set aside.
4. In another mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract for the filling until smooth and creamy.
5. Add the eggs one at a time, beating well after each addition, until fully incorporated.
6. Pour the cream cheese filling over the prepared oatmeal raisin base in the springform pan, spreading it out evenly.
7. Bake in the preheated oven for 45-50 minutes, or until the cheesecake is set around the edges but slightly jiggly in the center.
8. Remove from the oven and allow to cool completely at room temperature.
9. In a saucepan, combine the sliced peaches, diced mangoes, sugar, and lemon juice for the topping. Cook over medium heat, stirring occasionally, until the fruits are softened and the mixture has thickened slightly. Remove from heat and let it cool.
10. Once both the cheesecake and fruit topping have cooled, carefully spread the peach and mango topping over the chilled cheesecake.
11. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld together and the cheesecake to set.
12. Slice and serve, savoring the creamy tropical paradise of flavors!