Delightful Trifecta Cheesecake

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Ingredients

Black & White Cookie Base

12 Black & White cookies, crushed
1/2 cup melted butter

Wine & Berries Filling

32 oz (4 containers) Norman's Kosher Cholov Yisroel Cream Cheese, softened
1 cup sugar
4 large eggs, room temperature
1 cup sour cream
1/4 cup flour
1/2 cup sweet red wine
1/2 cup mixed berries, pureed

Fudge Brownie Topping

1/2 cup butter
1 cup sugar
2 large eggs
1/4 cup cocoa powder
1/2 cup flour
1/4 teaspoon baking powder
1 teaspoon vanilla extract

Instructions

Preparing the Base

Preheat oven to 350°F (175°C).
Combine crushed Black & White cookies and melted butter in a bowl.
Press the mixture into the bottom of a springform pan to form the crust. Bake for 10 minutes, then let it cool.

Making the Filling

Reduce oven temperature to 325°F (160°C).
In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth.
Add eggs one at a time, beating well after each addition.
Mix in sour cream and flour until just combined.
Stir in the red wine and berry puree until evenly distributed.
Pour the filling over the cooled base in the springform pan.
Bake for 50-55 minutes, or until the center is almost set. Remove from oven and let it cool completely.

Creating the Fudge Brownie Topping

Preheat oven to 350°F (175°C) again.
Melt butter in a saucepan over low heat.
Remove from heat and stir in sugar, eggs, cocoa powder, flour, baking powder, and vanilla extract until well combined.
Spread the brownie batter evenly over the cooled cheesecake.
Bake for an additional 15-20 minutes, until the brownie layer is set.
Allow the cheesecake to cool completely before refrigerating for at least 4 hours or overnight.

Serving

Once fully chilled, carefully remove the cheesecake from the springform pan. Slice and serve with a garnish of fresh berries or a drizzle of fudge sauce if desired. Enjoy your Delightful Trifecta Cheesecake!