Maple Pecan, Balsamic & Strawberry Cheesecake with Berries & Cream Topping

Ingredients:

• For the Base:
• 8 oz Maple Pecan cookies, crushed
• 4 tbsp unsalted butter, melted
• For the Filling:
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1/4 cup balsamic vinegar
• 1 cup fresh strawberries, chopped
• For the Topping:
• 1/2 cup heavy cream
• 2 tbsp confectioners' sugar
• 1 tsp vanilla extract
• 1 cup mixed fresh berries

Instructions:

1. Preheat oven to 350°F.
2. In a bowl, mix the crushed cookies with melted butter.
3. Press the mixture into the bottom and about 1 inch up the sides of an 8-inch springform pan.
4. Bake for 10 minutes or until lightly golden. Set aside to cool.
5. In a large bowl, beat the cream cheese and sugar together until smooth.
6. Add the eggs one at a time, beating well after each addition.
7. Stir in the balsamic vinegar and chopped strawberries.
8. Pour the mixture into the cooled crust.
9. Bake for 40 minutes or until set.
10. Allow to cool completely before removing from the pan.
11. In a separate bowl, whip the heavy cream, confectioners' sugar, and vanilla together until stiff peaks form.
12. Top the cheesecake with the whipped cream and the mixed berries.
13. Chill for at least an hour before serving.