Luscious Lemon & Berry Cheesecake

Lemon Bar Crust

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup melted butter
• 1/4 cup lemon juice
• 2 tablespoons lemon zest

Wine & Berries Filling

• 18 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 3/4 cup sugar
• 3 eggs
• 1/2 cup berry puree (any berry of your choice)
• 1/4 cup red wine
• 1 tablespoon vanilla extract

Vanilla Bean Frappuccino Topping

• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla bean paste
• 1/2 cup crushed ice

Directions:

1. Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
2. Mix graham cracker crumbs, sugar, melted butter, lemon juice, and lemon zest in a bowl. Press mixture onto the bottom of the prepared pan and bake for 8-10 minutes. Set aside to cool.
3. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract until smooth and creamy. Add eggs one at a time, beating well after each addition.
4. Mix in wine and berry puree until well combined. Pour the mixture on top of the lemon bar crust.
5. Bake for 50-55 minutes or until set and the edges are lightly browned. Turn off the oven and let the cheesecake cool in the oven for 30 minutes.
6. Remove the cheesecake from the oven, and let it cool to room temperature before refrigerating for at least 4 hours or overnight.
7. To make the topping, beat heavy cream, powdered sugar, and vanilla bean paste until stiff peaks form. Add crushed ice and continue mixing until smooth and frothy.
8. Spread the frappuccino topping over the chilled cheesecake. Serve and enjoy!