Passion Berries Churro Cheesecake

A rich and decadent kosher cheesecake with a crunchy churro base, tangy passion fruit filling, and a luscious berries and cream topping.

Ingredients:

• 1 1/2 cups of churro crumbs
• 1/3 cup unsalted butter, melted
• 3 containers (24oz total) of Norman's Kosher Cholov Yisroel Cream Cheese, softened to room temperature
• 1 cup granulated sugar
• 4 large eggs
• 1/2 cup sour cream
• 1/2 cup passion fruit puree
• 1 tsp vanilla extract
• 1/2 cup mixed berries
• 1/4 cup heavy cream

Directions:

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the churro crumbs and melted butter. Mix until the crumbs have fully absorbed the butter.
3. Press the mixture into the bottom of a 9-inch springform pan. Use a flat-bottomed glass to ensure that the crust is evenly compacted. Set aside.
4. In a separate mixing bowl, beat the cream cheese and sugar until fluffy and well-combined.
5. Add in the eggs one at a time, mixing well after each addition.
6. Mix in the sour cream, passion fruit puree, and vanilla extract until smooth and well-combined.
7. Pour the cheesecake mixture over the churro crust.
8. Bake for 40-45 minutes or until the edges are slightly golden brown and the center is set. Let it cool in the oven for 15 minutes with the door of the oven cracked open before removing it and letting it cool completely.
9. Once the cheesecake has cooled to room temperature, run a knife around the edges of the pan to loosen the cheesecake.
10. Refrigerate the cheesecake for at least 1 hour before serving.
11. In a small saucepan, heat the heavy cream until just simmering. Remove from heat and pour over the mixed berries.
12. Top the cheesecake with the berries and cream mixture before serving.