Maple Pecan Cheesecake with Berries and Cream Topping

Ingredients

• 9 ounces Maple Pecan biscuits, crushed
• 4 tablespoons unsalted Norman's Kosher Cholov Yisroel Cream Cheese
• 3 containers (24 ounces) Norman's Kosher Cholov Yisroel Cream Cheese
• 1 1/4 cups granulated sugar
• 1/4 cup all-purpose flour
• 1 teaspoon vanilla extract
• 4 large eggs
• 1/2 cup sour cream
• 1 cup mixed fresh berries (strawberries, raspberries, blueberries)
• 1/2 cup whipping cream
• 1/4 cup confectioners' sugar

Instructions

1. Preheat the oven to 350°F.
2. Make the base: Combine the crushed biscuits with 4 tablespoons of cream cheese until fully incorporated. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
3. Make the filling: Beat the 3 containers of cream cheese with the sugar, flour, and vanilla extract until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the sour cream and mix until smooth.
4. Pour the filling onto the cooled crust and smooth the top with a spatula. Bake for 50-60 minutes or until the cheesecake is set, but still slightly jiggly in the center.
5. Turn off the oven and leave the cheesecake inside for another 20-30 minutes with the door closed.
6. Remove the cheesecake from the oven and let it cool on a wire rack for at least an hour before transferring it to the fridge to chill for a minimum of 4 hours or overnight.
7. Make the topping: Whip the cream with confectioners' sugar until soft peaks form. Top the cooled cheesecake with the mixed fresh berries and the whipped cream.
8. Serve and enjoy!