Celestial Champagne Cheesecake

this image was generated using AI technology

Ingredients:

• 24 Oreo cookies, finely crushed
• 6 tablespoons unsalted butter, melted
• 15 ounces creamy Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 1/3 cup sour cream
• 1/3 cup heavy whipping cream
• 1/2 cup Champagne or sparkling wine
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup raspberry jam
• 1/2 cup fresh raspberries
• 1/2 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 cup mixed fresh berries
• 1/4 cup raspberry jam, warmed

Instructions:

1. Preheat the oven to 350°F.
2. To make the crust, mix together the crushed Oreo cookies and melted butter in a bowl until well combined. Press the mixture into the bottom of a 9-inch springform pan and set aside.
3. In a large mixing bowl, beat the cream cheese and sugar on medium speed until creamy and smooth.
4. Add the sour cream, heavy whipping cream, Champagne, eggs, and vanilla extract to the bowl and mix on low speed until just combined. Scrape down the sides of the bowl and mix again until smooth.
5. Pour the cheesecake filling into the prepared crust and smooth the top with a spatula.
6. Drop spoonfuls of the raspberry jam onto the surface of the cheesecake and use a knife to swirl the jam throughout the filling.
7. Bake the cheesecake for 50-60 minutes or until the edges are lightly golden and the center is set but slightly jiggly.
8. Remove the cheesecake from the oven and allow it to cool at room temperature for at least 30 minutes before transferring it to the fridge to chill for 3-4 hours or overnight.
9. To make the topping, whip the heavy cream and powdered sugar together in a large mixing bowl with a hand mixer or stand mixer until stiff peaks form.
10. Spread the whipped cream over the chilled cheesecake and top with mixed fresh berries and a drizzle of warmed raspberry jam. Slice and serve.