Berrylicious Cheesecake

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Graham Cracker Base

• 1 1/2 cups Graham Cracker Crumbs
• 1/4 cup Sugar
• 1/2 cup Unsalted Butter, melted

New York-Style Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 1/4 cups Sugar
• 1/4 cup Flour
• 1 teaspoon Vanilla extract
• 4 large Eggs, room temperature
• 1/2 cup Sour cream

Berries & Cream Topping

• 1 cup Heavy cream
• 2 tablespoons Sugar
• 1 teaspoon Vanilla extract
• 2 cups Mixed berries (fresh or frozen)

Instructions

1. Preheat the oven to 350°F and grease a 9-inch springform pan.
2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined and press into the bottom of the prepared pan. Bake for 10 minutes and let cool.
3. In a large bowl, beat the cream cheese on medium-high speed until smooth. Gradually add the sugar, flour, and vanilla extract and beat until incorporated.
4. On low speed, add the eggs one at a time, mixing well after each addition. Stir in the sour cream.
5. Pour the cheesecake filling into the cooled crust and smooth the top with a spatula. Bake for 45-50 minutes or until the edges are lightly golden and the center is almost set.
6. Let cool to room temperature, then chill in the refrigerator for at least 4 hours.
7. To make the topping, beat the heavy cream, sugar, and vanilla extract together until stiff peaks form. Spread over the chilled cheesecake and top with the mixed berries.
8. Serve and enjoy the Berrylicious Cheesecake!