Apple Pie Avocado Cheesecake with Berries & Cream Topping

Apple Pie Crust

• 1 1/2 cups graham cracker crumbs
• 1/4 cup white sugar
• 1/4 cup unsalted butter, melted
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 apple, peeled and grated

Avocado & Lime Filling

• 2 containers (16oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 2 ripe avocados, peeled and pitted
• 1 cup white sugar
• 1/4 cup lime juice
• Zest of 1 lime
• 3 eggs

Berries & Cream Topping

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

Instructions:

1. Preheat oven to 325°F.
2. In a medium bowl, combine graham cracker crumbs, sugar, melted butter, cinnamon, and nutmeg. Add grated apple and mix well.
3. Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes.
4. In a large bowl, beat cream cheese and avocado until smooth. Add sugar, lime juice, and lime zest; mix well. Beat in eggs one at a time.
5. Pour mixture into the crust and bake for 45-50 minutes or until set.
6. Remove cheesecake from oven and let it cool for 10 minutes before running a knife around the edges to release it from the pan.
7. Refrigerate cheesecake for at least 2 hours or overnight.
8. In a medium bowl, beat heavy cream until soft peaks form. Add powdered sugar and vanilla extract, and continue beating until stiff peaks form. Spread whipped cream over the top of the cheesecake.
9. Garnish with mixed berries and serve cold.