Celestial Delight Cheesecake

Maple Pecan Base

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

Champagne & Raspberry Filling

• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1/2 cup champagne
• 1/4 cup raspberry puree
• 1 tablespoon vanilla extract

Berries & Cream Topping

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

Preheat the oven to 350°F. Grease a 9-inch springform pan.

Make the Maple Pecan Base

1. In a medium bowl, mix together graham cracker crumbs, chopped pecans, maple syrup, and melted butter until well combined.
2. Press mixture firmly onto the bottom of the prepared pan.
3. Bake in preheated oven for 10 minutes. Remove from oven and let cool while making the filling.

Make the Champagne & Raspberry Filling

1. In a large bowl, beat the cream cheese and granulated sugar until smooth.
2. Add eggs one at a time, beating well after each addition.
3. Stir in champagne, raspberry puree, and vanilla extract until well combined.
4. Pour mixture over the prepared crust.
5. Bake in preheated oven for 45-50 minutes, or until the cheesecake is set and the edges are lightly golden. Allow cheesecake to cool to room temperature.

Make the Berries & Cream Topping

1. In a medium bowl, toss mixed berries with granulated sugar until well coated. Set aside.
2. In a separate bowl, beat heavy cream and vanilla extract until stiff peaks form.
3. Serve slices of the chilled cheesecake with a dollop of whipped cream and a spoonful of the berries mixture on top.

Enjoy the heavenly combination of champagne, raspberry, and creamy goodness!