Black and White Strawberry Cheesecake

Ingredients:

• 9 Black and White cookies, crushed
• 4 tablespoons unsalted butter, melted
• 1 cup strawberries, hulled and sliced
• 1/3 cup granulated sugar
• 2 tablespoons cornstarch
• 2 containers of Norman's Kosher Cholov Yisroel Cream Cheese (16oz total)
• 1/2 cup sour cream
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream
• 1/2 cup mixed berries (strawberries, raspberries, blackberries)
• 1/2 cup heavy cream
• 2 tablespoons powdered sugar

Instructions:

1. Preheat the oven to 350°F. Mix the cookie crumbs and melted butter together in a small bowl. Press the mixture into the bottom of a 9-inch springform pan and bake for 8 minutes. Set aside to cool.
2. In a medium saucepan, combine the strawberries, sugar, and cornstarch. Cook over medium heat until the mixture thickens and the strawberries break down, stirring occasionally, about 10 minutes. Let the strawberry mixture cool for 5 minutes. Spread the cooled mixture evenly over the cooled cookie crust.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, sour cream, and granulated sugar together until smooth. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and heavy cream and beat until the mixture is smooth and creamy.
4. Pour the cheesecake batter over the strawberry layer and smooth the top. Bake for 45-50 minutes, or until the edges are golden brown and the center is set.
5. Remove the cheesecake from the oven and let it cool to room temperature. Chill the cheesecake in the refrigerator for at least 2 hours or overnight.
6. In a medium bowl, beat the heavy cream and powdered sugar together until soft peaks form. Spread the whipped cream over the top of the cheesecake. Top with mixed berries and serve.