Wine & Berry Cheesecake Truffle

this image was generated using AI technology

Oreo Cookie Base

• 1 1/2 cups Oreo Cookie Crumbs
• 3 tbsp butter, melted

Wine & Berries Filling

• 2 containers Norman's Kosher Cholov Yisroel Cream Cheese (16 oz total)
• 1/2 cup granulated sugar
• 2 tbsp cornstarch
• 2 eggs
• 1/2 cup sweet red wine
• 1 cup mixed berries, chopped (strawberries, raspberries, blueberries, etc.)

Cheesecake Truffle Topping

• 1 container Norman's Kosher Cholov Yisroel Cream Cheese (8 oz)
• 1/4 cup powdered sugar
• 1/4 cup heavy cream
• 1 tsp vanilla extract
• 1/2 cup white chocolate chips, melted and cooled

Instructions:

1. Preheat oven to 325°F.
2. Mix together Oreo cookie crumbs and melted butter in a bowl, then press the mixture into a 9-inch springform pan to create the crust.
3. Bake the crust for 10 minutes, then set aside to cool.
4. In a large mixing bowl, beat the kosher cream cheese until smooth.
5. Add sugar, cornstarch, eggs, and wine to the mixing bowl. Mix until all ingredients are combined. Stir in the mixed berries.
6. Pour the mixture into the crust, spreading it evenly. Bake for 50-55 minutes or until the center is almost set.
7. Remove cheesecake from the oven and allow to cool. Cover the cheesecake with plastic wrap and refrigerate for at least 2 hours, or overnight.
8. In a separate mixing bowl, beat together the kosher cream cheese, powdered sugar, heavy cream, and vanilla extract until smooth.
9. Add the melted and cooled white chocolate chips to the bowl. Stir until all ingredients are combined.
10. Spoon the cheesecake truffle mixture over the chilled cheesecake and spread it evenly.
11. Garnish with fresh berries and chill for an additional 30 minutes before serving.