Triple Delight Cheesecake

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Oreo Crust

• 20 Oreo cookies, crushed into crumbs
• ¼ cup unsalted butter, melted

Plain Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs, room temperature
• 1/2 cup sour cream, room temperature

Berries & Cream Topping

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup fresh mixed berries (strawberries, blueberries, raspberries)

Directions

1. Preheat oven to 350°F. Wrap the bottom of a 9-inch springform pan with foil.
2. Mix cookie crumbs and melted butter. Press into the bottom of the pan.
3. In a mixing bowl, beat cream cheese, sugar and vanilla extract until smooth.
4. Add eggs one at a time, beating at low speed after each addition, just until blended. Stir in sour cream.
5. Pour the mixture over the prepared crust.
6. Bake for 45-50 minutes, until the center is almost set. Turn off the oven, open the oven door and let the cheesecake cool inside for 30 minutes.
7. Remove from the oven. Run a knife around the edges to loosen the cheesecake from the pan. Refrigerate for at least 4 hours or overnight.
8. For the topping, whip the cream with powdered sugar and vanilla extract until peaks form.
9. Serve cheesecake topped with whipped cream and berries.