Creamy Vanilla Cheesecake

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Ingredients:

• 1 1/2 cups vanilla wafer crumbs
• 2 tablespoons granulated sugar
• 1/3 cup unsalted butter, melted
• 24 oz. Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 3 large eggs, room temperature
• 1/2 cup heavy cream
• 1/2 cup whipped cream

Directions:

1. Preheat oven to 325°F (160°C). Lightly grease a 9-inch springform pan.
2. In a mixing bowl, combine vanilla wafer crumbs and 2 tablespoons sugar. Add melted butter and mix well. Press the mixture onto bottom and up the sides of the prepared pan.
3. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until creamy. Gradually add 1 cup sugar and beat until smooth. Beat in vanilla extract.
4. Add eggs one at a time, beating well after each addition. Stir in heavy cream. Pour the mixture into prepared crust.
5. Bake for 60-70 minutes or until the center is almost set. Let it cool for 5 minutes.
6. Run a knife around the edges of the pan to loosen the cake. Let the cake continue to cool completely before removing it from the pan.
7. Spread whipped cream on top of the cheesecake.
8. Refrigerate the cheesecake for at least 4 hours before serving.