Cheesy Wine & Berry Delight

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Ingredients:

• 8 oz Parmesan cheese, grated
• 2 cloves garlic, minced
• 8 oz graham cracker crumbs
• 16 oz Norman's Kosher Cholov Yisroel cream cheese, softened
• 1 1/2 cups sugar
• 1/2 cup dry red wine
• 2 cups mixed berries (strawberries, blueberries, raspberries)
• 1 1/2 cups heavy cream

Directions:

1. Preheat the oven to 350°F.
2. In a food processor, combine the Parmesan, garlic, and graham cracker crumbs. Pulse until the mixture has a sandy texture. Press the mixture into the bottom of a 9-inch springform pan.
3. In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar and beat until well combined.
4. Slowly pour in the wine and beat until fully incorporated.
5. Gently fold in the mixed berries. Pour the mixture over the crust and smooth the top with a spatula.
6. Bake for 45-50 minutes or until the cheesecake is set around the edges but slightly wobbly in the middle.
7. Allow the cheesecake to cool for 30 minutes before covering and transferring it to the fridge. Chill the cheesecake in the fridge for at least 4 hours or overnight.
8. When ready to serve, whip the heavy cream until it forms stiff peaks.
9. Spread the whipped cream over the cheesecake and top with additional mixed berries.
10. Serve chilled and enjoy!