Passionfruit & Berries Cheesecake with Carrot Cake Base

Ingredients:

• 1 carrot cake mix
• 3 eggs
• 1/3 cup vegetable oil
• 1/2 cup water
• 2 containers of Norman's Kosher Cholov Yisroel Cream Cheese (16 oz)
• 1 cup sugar
• 1 tsp vanilla extract
• 1/2 cup passionfruit puree
• 1/2 cup berries
• 1/2 cup heavy cream

Directions:

1. Preheat the oven to 350°F. Grease an 8-inch springform pan.
2. In a mixing bowl, combine the cake mix, eggs, vegetable oil, and water until smooth.
3. Pour the carrot cake batter into the prepared pan. Use a spatula to spread it evenly.
4. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
5. In another mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese with the sugar and vanilla extract until light and fluffy.
6. Add the passionfruit puree to the cream cheese mixture and beat until well combined.
7. Pour the cream cheese mixture over the cooled carrot cake base and spread it evenly. Refrigerate for at least 2 hours, or until set.
8. In a small mixing bowl, whip the heavy cream until stiff peaks form. Spoon the whipped cream over the cheesecake filling.
9. Sprinkle the berries over the whipped cream. Refrigerate for at least another hour before serving.

Enjoy your Passionfruit & Berries Cheesecake with Carrot Cake Base!