Lemon Bar Cheesecake with Whipped Cream Topping

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Ingredients:

• 1 1/2 cups Lemon Bar crust crumbs
• 1/4 cup unsalted butter, melted
• 3 containers (24oz) Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1/3 cup fresh lemon juice (about 2 lemons)
• 1 tablespoon lemon zest (about 1 lemon)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup heavy cream
• 1/4 cup powdered sugar

Instructions:

1. Preheat oven to 350°F.
2. In a bowl, combine the Lemon Bar crust crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Remove from the oven and let the crust cool while preparing the filling.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Add the granulated sugar and continue to beat until light and fluffy, about 2-3 more minutes.
4. Beat in the eggs, one at a time, scraping down the sides of the bowl as needed. Add the lemon juice, lemon zest, vanilla extract, and salt, and beat until fully combined.
5. Pour the filling over the cooled crust and smooth the top. Bake for 50-55 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven and leave the cheesecake in the oven for an additional 15 minutes with the door slightly ajar to let it cool gradually.
6. Remove the cheesecake from the oven and let it cool at room temperature for 30 minutes before transferring it to the refrigerator to chill for at least 2 hours or overnight.
7. In a bowl, whip the heavy cream and powdered sugar together until stiff peaks form. Spread the whipped cream over the top of the chilled cheesecake and serve.