Brie & Cranberry Cheesecake with Tiramisu Filling and Berries & Cream Topping

Ingredients:

• 8 oz Brie cheese, rind removed and coarsely chopped
• 1 cup dried cranberries
• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup heavy cream
• 1/4 cup brewed coffee, cooled
• 1/4 cup cocoa powder
• 1 tsp vanilla extract
• 1 cup mixed berries (such as strawberries, raspberries, and blueberries), for topping
• 1 cup heavy cream, whipped, for topping

Instructions:

1. Preheat the oven to 350°F.
2. In a food processor, pulse the Brie cheese and dried cranberries until finely chopped.
3. In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
4. In a large bowl, beat the cream cheese and sugar together until smooth. Add the eggs one at a time, beating well after each addition. Add the heavy cream, cooled brewed coffee, cocoa powder, and vanilla extract, and beat until well combined.
5. Pour the cheesecake mixture over the cooled crust. Bake for 45-50 minutes or until the center is slightly jiggly but the edges are set.
6. Let cool completely on a wire rack, then refrigerate for at least 4 hours or overnight.
7. Before serving, top the cheesecake with mixed berries and whipped cream.