Cinnaberry Cheesecake Recipe

Cinnamon Roll Base:

• 1 1/2 cups cinnamon graham cracker crumbs
• 1/4 cup sugar
• 6 tbsp unsalted butter, melted

Mix all ingredients together and press the mixture into the bottom of a greased 9-inch springform pan. Bake the base in a preheated 350°F oven for 10 minutes. Remove from oven and let it cool.

Plain Cheesecake Filling:

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 2 tbsp cornstarch
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 1/2 cup sour cream, room temperature

In a bowl, mix the Cream Cheese and sugar together until smooth. Add cornstarch and mix well. Add eggs one at a time, mixing after each addition. Add vanilla extract and sour cream and stir until the mixture is smooth. Pour the filling over the cooled crust and smooth out the top.

Berries & Cream Topping:

• 1 cup heavy cream
• 2 tbsp confectioners' sugar
• 1/2 cup mixed berries (fresh or frozen)

In a large bowl, using an electric mixer, beat the cream and confectioners' sugar on high speed until stiff peaks form. Spread the whipped cream over the cooled cheesecake. Top with mixed berries. Refrigerate the cheesecake for at least 2 hours before serving.