Banana Bliss Cheesecake with Champagne Raspberry Truffle Topping

Banana Pudding Base

• 2 cups vanilla wafers, crushed
• 1/4 cup unsalted butter, melted
• 1 ripe banana, mashed

1. Preheat the oven to 350°F (175°C).
2. Mix crushed vanilla wafers, melted butter, and mashed banana in a bowl.
3. Press the mixture into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes and let it cool.

Champagne & Raspberry Filling

• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese (3 containers), softened
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup sour cream
• 1/4 cup champagne
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries

1. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth.
2. Add the eggs, one at a time, beating well after each addition.
3. Mix in the sour cream, champagne, and vanilla extract until smooth.
4. Gently fold in the raspberries.
5. Pour the filling over the cooled banana pudding base.
6. Bake at 350°F (175°C) for 50-60 minutes, or until the center is set.
7. Allow to cool to room temperature, then refrigerate for at least 4 hours or overnight.

Cheesecake Truffle Topping

• 8 ounces Norman's Kosher Cholov Yisroel Cream Cheese (1 container), softened
• 1/2 cup powdered sugar
• 1/2 cup white chocolate, melted
• 1/2 teaspoon vanilla extract

1. In a mixing bowl, blend the Norman's Kosher Cholov Yisroel Cream Cheese and powdered sugar until smooth.
2. Add the melted white chocolate and vanilla extract, and mix until well combined.
3. Drop spoonfuls of the truffle mixture onto the chilled cheesecake, spreading gently to cover.
4. Decorate with additional raspberries or white chocolate shavings if desired.