Decadent Triple Berry Cheesecake

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Oreo Base

• 24 Oreo cookies, finely crushed
• 4 tablespoons unsalted butter, melted

Cream Cheese Filling

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 1 teaspoon pure vanilla extract

Berries & Cream Topping

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 1/2 cup fresh raspberries
• 1/2 cup fresh blueberries
• 1/2 cup fresh strawberries, sliced

Instructions

1. Preheat the oven to 325°F.
2. Combine the crushed Oreos and melted butter in a bowl, then press onto the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
3. In a large bowl, beat the cream cheese and sugar together until smooth. Beat in the eggs one at a time, then mix in the sour cream, heavy cream, and vanilla extract until thoroughly combined.
4. Pour the cream cheese mixture onto the cooled Oreo crust, and smooth with a spatula. Bake for 45 minutes or until the edges are set and the center is slightly jiggly.
5. Turn off the oven, leave the cheesecake inside, and prop the oven door open for 30 minutes to let the cheesecake cool slowly. Remove from oven and let cool completely before chilling in the refrigerator for at least 4 hours.
6. When ready to serve, make the berries & cream topping. In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread over the chilled cheesecake, then top with fresh berries.
7. Slice and serve chilled.