Cookies & Cream Berry Cheesecake

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Graham Cracker Base

• 1 ½ cups graham cracker crumbs
• ⅓ cup melted butter
• ¼ cup granulated sugar

Cookies & Cream Filling

• 2 containers of Norman's Kosher Cholov Yisroel Cream Cheese (16 oz)
• 1 cup granulated sugar
• 1 tsp pure vanilla extract
• 4 eggs, room temperature
• 8-10 crushed sandwich cookies

Berries & Cream Topping

• 1 cup heavy cream
• 2 tbsp powdered sugar
• Fresh berries (such as strawberries or blueberries)

Instructions

1. Preheat your oven to 325°F.
2. Mix the graham cracker crumbs, melted butter, and sugar in a bowl. Press onto the bottom of a 9-inch springform pan. Set aside.
3. In a separate bowl, beat the cream cheese, sugar, and vanilla extract until creamy.
4. Add the eggs, one at a time, beating well after each addition. Stir in the crushed sandwich cookies.
5. Pour the filling on top of the graham cracker crust. Smooth the top of the cheesecake so that it is even.
6. Bake for 45-50 minutes or until the cheesecake is set but still slightly jiggly in the center. Allow the cheesecake to cool in the pan before placing it in the refrigerator to chill for several hours or overnight.
7. In a separate bowl, whisk the heavy cream and powdered sugar until stiff peaks form.
8. Top the chilled cheesecake with the whipped cream and fresh berries.
9. Serve chilled and enjoy!