Cheesecake Delight

Vanilla Wafer Base

• 2 cups vanilla wafer crumbs
• 1/2 cup unsalted butter, melted

Blueberry Filling

• 12 oz fresh blueberries
• 1/3 cup granulated sugar
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup sour cream
• 1/2 cup granulated sugar
• 2 tbsp cornstarch
• 2 tsp pure vanilla extract
• 3 large eggs

Toasted Almonds Topping

• 1/2 cup sliced almonds
• 2 tbsp unsalted butter
• 1/4 cup granulated sugar

Directions

1. Preheat your oven to 350°F and grease a 9-inch springform pan.
2. Mix together the vanilla wafer crumbs and melted butter, then press it into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
3. Puree the blueberries and 1/3 cup of sugar in a blender or food processor until smooth, then set aside.
4. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, sour cream, 1/2 cup sugar, cornstarch, and vanilla extract until smooth and creamy.
5. Add the eggs, one at a time, beating well after each addition.
6. Pour the cheesecake filling over the cooled crust, then spoon the blueberry puree on top. Use a knife to swirl the blueberry mixture into the cheesecake.
7. Bake for 50-60 minutes or until the edges are set and the center of the cheesecake jiggles slightly when nudged.
8. For the topping, melt the 2 tbsp of butter in a small pan over medium heat. Add the sliced almonds and 1/4 cup of sugar. Cook until the almonds are fragrant and the sugar has melted and coated the almonds.
9. Sprinkle the toasted almonds over the cheesecake once it has cooled to room temperature.
10. Refrigerate for at least 4 hours (overnight is best) before serving.