Creamy Almond Cheesecake with Berries & Cream Topping

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup sugar
• 1/4 cup unsalted butter, melted
• 3 containers (24oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup sour cream
• 1/4 cup heavy cream
• 1 cup fresh mixed berries, washed and dried
• 1/2 cup heavy cream, whipped

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a bowl, mix together the almond flour and sugar. Add the melted butter and mix until the mixture resembles wet sand. Press the mixture evenly into the bottom of the prepared pan. Bake in the preheated oven for 10-12 minutes until golden brown. Remove from the oven and let cool.
3. In a large mixing bowl, beat the cream cheese until creamy, about 2 minutes. Add the sugar and beat again until well combined.
4. Beat in the eggs, one at a time, until fully incorporated. Stir in the vanilla extract, sour cream, and heavy cream until smooth and creamy.
5. Pour the cheesecake filling onto the cooled crust and smooth out the top with a spatula. Bake for 45-50 minutes until the edges are golden brown and the center is set, but still slightly jiggly.
6. Allow the cheesecake to cool to room temperature before chilling in the refrigerator for at least 2 hours or overnight.
7. When ready to serve, prepare the berries and cream topping. Combine the mixed berries in a bowl. In another bowl, whip the heavy cream until stiff peaks form.
8. Serve each slice of cheesecake with a dollop of whipped cream and a spoonful of mixed berries on top. Enjoy!