Oreo-Strawberry Cheesecake with Berries & Cream Topping

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Ingredients:

• 24 whole Oreo cookies, crushed
• ¼ cup unsalted butter, melted
• 24 oz. Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 1 tsp vanilla extract
• 4 large eggs, room temperature
• 1 pint fresh strawberries, pureed
• 1 tbsp cornstarch
• 1 cup heavy cream
• 1 cup mixed berries (blueberries, raspberries, and blackberries), for topping

Instructions:

1. Preheat oven to 325°F.
2. In a bowl, mix the crushed Oreos and melted butter until well combined.
3. Press the Oreo mixture into the bottom of a 9-inch springform pan. Set aside.
4. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
5. Add sugar and vanilla extract, and mix until incorporated.
6. Beat in the eggs, one at a time, until well combined.
7. In a separate bowl, mix the pureed strawberries and cornstarch until smooth.
8. Add the strawberry mixture to the cream cheese mixture and beat until well combined.
9. Pour the mixture into the prepared crust and smooth the top with a spatula.
10. Bake for 50-55 minutes or until the edges are set but the center is still slightly jiggly.
11. Turn off the oven and leave the cheesecake inside with the door closed for 15 minutes.
12. Remove the cheesecake from the oven and let it cool completely at room temperature.
13. Once cooled, refrigerate the cheesecake for at least 3 hours or overnight.
14. When ready to serve, whip the heavy cream until soft peaks form. Spread the whipped cream over the top of the cheesecake.
15. Decorate with mixed berries on top.
16. Slice and serve.