Wine & Berry Cheesecake

Vanilla Wafer Base

• 10 oz Vanilla Wafer Cookies
• 6 tbsp Unsalted Butter, melted

Wine & Berries Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup Granulated Sugar
• 4 large Eggs
• 1/2 cup Red Wine
• 1 cup Mixed Berries (Strawberries, Blueberries, Raspberries)

Whipped Cream Topping

• 1 cup Heavy Whipping Cream
• 2 tbsp Powdered Sugar
• 1 tsp Vanilla Extract

Instructions

1. Preheat oven to 350°F.
2. In a food processor, pulse vanilla wafers until they are finely ground.
3. Add melted butter to the food processor and pulse until the mixture clumps together.
4. Press the mixture into the bottom of a 9-inch springform pan, evenly covering the bottom.
5. Bake for 10 minutes and let cool on a wire rack.
6. Using an electric mixer or a stand mixer, beat cream cheese on medium-high speed until smooth.
7. Add sugar and beat until fluffy.
8. Beat in eggs one at a time, scraping down the sides of the bowl as needed.
9. Stir in the red wine and mixed berries until incorporated.
10. Pour the mixture over the cooled crust.
11. Bake for 45 minutes, or until the edges are set and the center is slightly jiggly.
12. Let cool completely on a wire rack.
13. Refrigerate for at least 4 hours or overnight.
14. To make the whipped cream topping, beat heavy whipping cream, powdered sugar, and vanilla extract in a large bowl on medium-high speed until stiff peaks form.
15. Serve cheesecake with whipped cream on top.