Strawberry Berries & Cream Cheesecake with Pandan Coconut Crust

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Ingredients:

• Crust:
• 1 cup Pandan Coconut cookies, crushed
• 3 tbsp. unsalted butter, melted
• Filling:
• 1 cup fresh strawberries, chopped
• 3 (8oz) containers Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp. vanilla extract
• Topping:
• 1 cup mixed fresh berries (blueberries, raspberries, and blackberries)
• 1/2 cup heavy cream
• 2 tbsp. powdered sugar

Instructions:

1. Preheat the oven to 350°F.
2. In a medium bowl, combine the crushed Pandan Coconut cookies and melted butter. Mix well and press the mixture into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes and then set aside to cool.
3. In a blender, puree the chopped strawberries until smooth. Set aside.
4. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add the sugar and beat again until well combined. Add the eggs, one at a time, beating after each addition. Add the vanilla extract and mix until just combined.
5. Stir in the pureed strawberries and mix well. Pour the filling over the cooled crust.
6. Bake the cheesecake for 45-50 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven, open the door slightly and allow the cheesecake to cool in the oven for about 30 minutes.
7. Remove the cheesecake from the oven and let it cool completely at room temperature. Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
8. Before serving, prepare the topping by whipping the heavy cream with powdered sugar until stiff peaks form. Top the chilled cheesecake with the mixed berries and whipped cream.
9. Slice and serve cold. Enjoy!