Cheesy Garlic Cheesecake with Berries & Cream Topping

Ingredients:

• 1 1/2 cup Parmesan cheese, grated
• 1/2 cup breadcrumbs
• 1/4 cup unsalted butter, melted
• 2 cloves garlic, minced
• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1/4 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 pint fresh berries (blueberries, strawberries, raspberries)
• 1 cup heavy cream
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (180°C).
2. In a mixing bowl, combine the grated Parmesan cheese, breadcrumbs, melted butter, and minced garlic. Mix well until the mixture becomes wet sand-like texture.
3. Press the mixture into the bottom of a 9-inch (23cm) springform pan. Bake for 10-12 minutes or until the edges become golden brown. Remove from the oven and cool down completely.
4. In a separate mixing bowl, beat the softened cream cheese, sugar, and salt until smooth. Add in the eggs one at a time, beating well after each addition. Stir in the sour cream and vanilla extract.
5. Pour the cheesecake filling into the cooled crust. Smooth the surface with a spatula. Bake the cheesecake for 45-50 minutes or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool down inside the oven with the door slightly ajar for an hour. Remove from the oven and let it cool down to room temperature.
6. In a mixing bowl, whip the heavy cream, sugar, and vanilla extract until stiff peaks form. Spread the whipped cream on top of the cheesecake and decorate with fresh berries.
7. Chill the cheesecake in the fridge for at least 2 hours before serving.