Creamy Vanilla Cheesecake

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Ingredients:

• 11 oz Vanilla Wafers, crushed
• 6 oz unsalted butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 tsp pure vanilla extract
• 1/4 cup all-purpose flour
• 1/2 tsp kosher salt
• 1 cup heavy cream

Instructions:

1. Preheat the oven to 350°F.
2. In a bowl, combine the crushed Vanilla Wafers and melted unsalted butter. Press the mixture onto the bottom of a 9-inch springform pan.
3. Bake the crust for 10 minutes.
4. In a mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
5. Add the granulated sugar and mix until combined.
6. Add the eggs one at a time, beating well after each addition.
7. Mix in the vanilla extract, all-purpose flour, and kosher salt.
8. In a separate mixing bowl, beat the heavy cream until it forms soft peaks.
9. Fold the whipped cream into the cream cheese mixture until well combined.
10. Pour the mixture onto the crust in the springform pan.
11. Bake for about 70-80 minutes or until the edges of the cheesecake are set but the center is slightly jiggly.
12. Turn off the oven and leave the cheesecake in the oven for an additional 30 minutes.
13. Remove the cheesecake from the oven and let it cool to room temperature.
14. Chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight.

Topping:

• 1/2 cup heavy cream, whipped to stiffness

Instructions:

1. Remove the cheesecake from the springform pan and place it on a serving plate.
2. Spread the whipped cream on top of the cheesecake.
3. Serve and enjoy!