Strawberry Fields Forever Cheesecake

Shortbread Base

• 1 1/2 cups shortbread cookie crumbs
• 3 tablespoons unsalted butter, melted

Strawberry Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 3/4 cup granulated sugar
• 2 tablespoons cornstarch
• 3 large eggs
• 1/2 cup sour cream
• 1/3 cup strawberry puree (fresh or frozen)

Berries & Cream Topping

• 1/2 cup heavy cream
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• Fresh berries for topping (i.e. strawberries, raspberries, blueberries)

Instructions:

1. Preheat oven to 325°F. For the crust, mix cookie crumbs and melted butter until well combined. Press mixture onto bottom of a 9-inch springform pan and bake for 8 minutes. Remove from oven and let cool.
2. For the filling, beat cream cheese, sugar, and cornstarch in a large bowl until smooth. Beat in eggs one at a time, then add sour cream and strawberry puree until well blended. Pour mixture over cooled crust.
3. Bake for 50 to 55 minutes or until center is almost set. Run knife around rim of pan to loosen cake and cool before removing rim. Refrigerate cheesecake for at least 4 hours or overnight before adding toppings.
4. For the topping, whip heavy cream in a medium bowl until slightly thickened. Add powdered sugar and vanilla extract and continue to whip until soft peaks form. Chill until ready to use.
5. When ready to serve, spread whipped cream over cheesecake and top with fresh berries. Enjoy!