Creamy Walnut & Berry Cheesecake

Date & Walnut Base

• 1 cup chopped dates
• 1 cup finely ground walnuts
• 3 tablespoons unsalted butter, melted

Plain Filling

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 4 large eggs, room temperature

Berries & Cream Topping

• 2 cups fresh mixed berries (such as strawberries, raspberries, and blueberries)
• 1 cup heavy cream
• 2 tablespoons powdered sugar

Instructions

1. Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a medium bowl, mix together the chopped dates, ground walnuts, and melted butter. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then let cool.
3. In a large bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Pour the mixture over the cooled crust.
4. Bake for 45-50 minutes, or until the cheesecake is set but still slightly jiggly in the center. Let cool completely, then refrigerate for at least 3 hours or overnight.
5. Before serving, prepare the topping. In a large bowl, whip the heavy cream and powdered sugar until soft peaks form. Spread the whipped cream over the top of the cheesecake, then arrange the mixed berries on top.