Celebratory Champagne Raspberry Cheesecake

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Lemon Bar Base

• 1 1/2 cups of crushed Lemon Bar Cookies
• 1/3 cup of unsalted butter, melted

Champagne & Raspberry Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/2 cup granulated sugar
• 3 large eggs
• 1 teaspoon of vanilla extract
• 1/2 cup of frozen raspberries, thawed and drained
• 1/2 cup of champagne

Berries & Cream Topping

• 1 cup of heavy whipping cream, chilled
• 1/4 cup granulated sugar
• 1 teaspoon of vanilla extract
• 1/2 cup of mixed fresh berries (strawberries, blueberries, raspberries)

Instructions:

1. Preheat your oven to 325°F.
2. To make the lemon bar base, mix crushed Lemon Bar Cookies and melted butter in a small bowl. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let it cool completely.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth and fluffy, about 3-5 minutes.
4. Add the eggs and vanilla extract one at a time, beating well after each addition. Gradually add the champagne while continuing to mix.
5. Stir in the raspberries, ensuring they are evenly mixed into the batter. Pour the mixture into the cooled crust.
6. Bake the cheesecake for 40-45 minutes, or until the edges are set and the center is slightly wobbly. Turn off the oven and leave the cheesecake inside for an additional 10 minutes with the oven door slightly open.
7. Remove the cheesecake from the oven and let it cool completely before refrigerating for at least 3 hours or overnight.
8. To make the berries and cream topping, in a large bowl, whip the heavy whipping cream, sugar, and vanilla extract until stiff peaks form. Spoon the mixture over the chilled cheesecake and top with fresh berries.
9. Serve and enjoy your celebratory champagne raspberry cheesecake!