Divine Creamy Delight Cheesecake

Shortbread Base:

• 1 1/2 cups shortbread cookie crumbs
• 1/4 cup unsalted butter, melted

New York-style Filling:

• 2 containers Norman's Kosher Cholov Yisroel Cream Cheese (8 oz each), softened
• 1/2 cup granulated sugar
• 2 tbsp all-purpose flour
• 1 tsp vanilla extract
• 2 eggs

Whipped Cream & Cherry Topping:

• 1 cup heavy cream
• 2 tbsp sugar
• 1 tsp vanilla extract
• 1 can cherry pie filling

Preheat oven to 325°F and grease a 9-inch springform pan.

For the shortbread base, combine the cookie crumbs and melted butter in a bowl. Press the mixture evenly into the bottom of the prepared pan.

For the filling, beat the cream cheese, sugar, flour, and vanilla extract in a large bowl until smooth. Beat in the eggs one at a time. Pour the mixture over the prepared crust.

Bake for 40-45 minutes until the edges are slightly golden and the center is almost set. Turn off the oven and let the cheesecake cool in the oven for 30 minutes. Remove from the oven and let cool completely at room temperature, then chill in the refrigerator for at least 2 hours.

For the topping, beat the heavy cream, sugar, and vanilla extract in a bowl until stiff peaks form. Spread over the chilled cheesecake and top with the cherry pie filling. Serve chilled and enjoy!