Creamy Berry Bliss Cheesecake

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Graham Cracker Crust Ingredients:

• 1 1/2 cups Graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted

Vanilla Filling Ingredients:

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

Berry and Cream Topping Ingredients:

• 1 cup mixed berries (raspberries, blueberries, and strawberries)
• 1 cup heavy cream
• 1/4 cup granulated sugar

Instructions:

1. Preheat the oven to 325°F.
2. Graham Cracker Crust:In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan, making sure it is even. Bake for 10 minutes, then remove from the oven and let it cool while making the filling.
3. Vanilla Filling: In a large bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer until it is smooth and creamy. Add the sugar and vanilla extract, and beat until well combined. Gradually add the three eggs, one at a time, making sure each egg is fully mixed in before adding the next one.
4. Assemble and Bake: Pour the filling into the springform pan over the cooled crust and smooth it out with a spatula. Bake for 50-60 minutes, or until the edges are set and the center is still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake slowly cool in the oven for 30 minutes before removing it. Then, refrigerate the cheesecake for at least 4 hours or overnight before serving.
5. Berry and Cream Topping: In a medium bowl, mix the heavy cream with the sugar until it forms stiff peaks. Spread the whipped cream over the top of the cooled cheesecake, then top with the mixed berries. Serve chilled, and enjoy your Creamy Berry Bliss Cheesecake!