Wine & Berry Cheesecake with Carrot Cake Crust

Ingredients:

• 2 cups finely grated carrot
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 1/2 cups all-purpose flour
• 8 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/4 cup white sugar
• 1/2 cup red wine
• 1 pint mixed berries
• 1/2 cup heavy cream

Instructions:

1. Preheat the oven to 350°F.
2. Mix together grated carrots, brown sugar, granulated sugar, and vegetable oil.
3. Add eggs, vanilla extract, cinnamon, nutmeg, and salt and stir until well combined.
4. Slowly mix in the flour until well combined.
5. Press the mixture into the bottom of a greased 9-inch springform pan to form the crust.
6. Bake for 20-25 minutes, or until the edges start to turn golden brown. Allow to cool.
7. While the crust is cooling, beat the Norman's Kosher Cholov Yisroel Cream Cheese in a mixing bowl until smooth.
8. Mix in the white sugar until well combined.
9. Slowly pour in the red wine and mix until well combined.
10. Fold in the mixed berries and pour the mixture over the cooled crust.
11. Place the springform pan in the refrigerator and let it chill for at least 4 hours, or until the cheesecake is firm.
12. Before serving, whip the heavy cream until stiff peaks form.
13. Serve the cheesecake topped with whipped cream.