Kosher Cheesecake with Apple Pie Base, Plain Filling, and Berries & Cream Topping

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Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 2 containers (8 oz each) of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/4 cup all-purpose flour
• 1/4 cup sour cream
• 1 cup fresh berries (strawberries, raspberries, blueberries)

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan with baking spray.
2. In a medium bowl mix together graham cracker crumbs, melted butter, sugar, and cinnamon until well combined.
3. Press the mixture onto the bottom of the prepared pan, creating an even layer with a flat bottomed glass or measuring cup. Bake the crust for 10 minutes. Remove from the oven and let it cool.
4. In the bowl of a stand mixer beat cream cheese and sugar on medium speed until smooth. Add in eggs, one at a time, and mix well after each addition. Add vanilla, flour, and sour cream. Beat until smooth.
5. Pour the cheesecake mixture onto the cooled crust.
6. Bake for 30-35 minutes or until the edges are lightly golden brown and the center is set.
7. Remove from the oven and let it cool at room temperature. Once cooled, place in the fridge for at least 4 hours or overnight to chill.
8. Before serving, top the cheesecake with fresh berries and whipped cream. Enjoy!