Vanilla Shortbread Cheesecake

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Ingredients

• 6 oz Shortbread Cookies, crushed
• 2 oz Unsalted Butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup Sugar
• 3 Large Eggs, room temperature
• 2 tsp Vanilla Extract
• 1/4 cup Sour Cream
• 1 cup Heavy Whipping Cream
• 2 tbsp Powdered Sugar

Instructions

1. Preheat the oven to 350°F.
2. Mix the crushed shortbread cookies and melted butter in a bowl until well combined. Press the mixture onto the bottom of a 9-inch springform pan.
3. Bake for 10 minutes and let cool completely on a wire rack.
4. In a large mixing bowl, beat the cream cheese and sugar using a handheld mixer until creamy and smooth.
5. Add the eggs, one at a time, beating well after each addition.
6. Mix in the vanilla extract and sour cream.
7. Pour the mixture over the cooled crust and smooth the top with a spatula.
8. Bake for 45-50 minutes or until the cheesecake is set but still slightly jiggly in the center.
9. Let the cheesecake cool at room temperature for 30 minutes. Then, refrigerate it for at least 2 hours or overnight.
10. Before serving, whip the heavy cream and powdered sugar in a bowl using a handheld mixer until stiff peaks form.
11. Top the cheesecake with the whipped cream and decorate with fresh fruits if desired.