Cheesecake delight with Shortbread base, Cream Cheese filling, and Berries & Cream topping

Ingredients:

• 6 oz. Shortbread cookies
• 4 Tbsp. Unsalted Butter, melted
• 16 oz. Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup Granulated Sugar
• 2 Large Eggs
• 1 tsp. Kosher Vanilla Extract
• 1/2 cup Sour Cream
• 1 cup Berries (raspberries or strawberries), fresh or frozen
• 1 cup Heavy Cream
• 1/4 cup Powdered Sugar

Instructions:

1. Preheat the oven to 350°F.
2. Grind the shortbread cookies in a food processor until fine.
3. Add melted butter to the food processor, pulse until combined.
4. Press the mixture into the bottom of a 9-inch springform pan and bake for 8 minutes. Remove and cool completely.
5. In a bowl, mix cream cheese and granulated sugar until smooth. Add eggs, one at a time, and then add vanilla and sour cream; mix until well combined.
6. Pour the mixture into the prepared crust and bake for 35-40 minutes until the center is almost set. Remove and cool for an hour.
7. In a saucepan, heat the berries until they break down and become soft. Cool.
8. In a mixing bowl, beat the heavy cream and powdered sugar until stiff peaks form.
9. Spread the berries over the cheesecake, gently spread the whipped cream over the berries.
10. Chill the cake in the fridge for at least 2 hours before serving.