Passion Berry Cheesecake with Maple Pecan Crust

Maple Pecan Crust

• 1 1/2 cups graham cracker crumbs
• 1/2 cup chopped pecans
• 1/4 cup pure maple syrup
• 1/4 cup melted unsalted butter

Passion Fruit Filling

• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/2 cups granulated sugar
• 3 tablespoons passion fruit puree
• 4 large eggs
• 1/4 cup all-purpose flour

Berries & Cream Topping

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups mixed fresh berries (blueberries, raspberries, and strawberries)

Instructions:

1. Preheat oven to 350°F.
2. In a bowl, mix graham cracker crumbs, chopped pecans, maple syrup, and melted butter until combined.
3. Press mixture into the bottom of a 9-inch springform pan and bake for 8-10 minutes or until lightly golden brown. Remove from oven and let cool while making the filling.
4. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer until smooth. Add sugar and passion fruit puree and beat until well combined.
5. Add eggs, one at a time, beating well after each addition. Gradually add flour, beating until just combined.
6. Pour the mixture over the cooled crust, smoothing the top with a spatula.
7. Bake for 45-50 minutes or until the center is almost set. Let cool in the pan for 15 minutes before removing the sides and transferring to a wire rack to let cool completely.
8. In a large bowl, beat the heavy cream until soft peaks form. Add powdered sugar and vanilla extract and beat until stiff peaks form.
9. Top the cheesecake with the whipped cream and mixed berries. Chill until ready to serve.