Oreo Blueberry Cheesecake

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Ingredients for crust:

• 24 Oreo cookies, crushed
• 1/4 cup unsalted butter, melted

Ingredients for filling:

• 24oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs, room temperature
• 1 cup blueberry preserves

Ingredients for topping:

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

Directions:

1. Preheat the oven to 325°F.
2. In a bowl, mix the crushed Oreos and melted butter until well combined.
3. Press the mixture firmly onto the bottom and 1 inch up the sides of a 9-inch springform pan.
4. Bake the crust for 10 minutes and let it cool completely on a wire rack.
5. In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
6. Add eggs one at a time, beating until just combined after each addition.
7. Stir in the blueberry preserves.
8. Pour the mixture onto the cooled crust and smooth out the top.
9. Bake for 55-60 minutes or until the edges are set and the center is slightly jiggly.
10. Let cool to room temperature then chill in the refrigerator for at least 4 hours or overnight.
11. Once the cheesecake has chilled, make the whipped topping.
12. In a bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
13. Spread the whipped cream over the top of the chilled cheesecake.
14. Garnish with fresh blueberries, if desired, and serve chilled.