The Passionate Cheesecake

Vanilla Wafer Base

• 2 cups vanilla wafer crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Mix together vanilla wafer crumbs, sugar, and melted butter. Press mixture into the bottom of a 9-inch springform pan and refrigerate while preparing the filling.

Passion Fruit Filling

• Three 8 oz containers Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 4 large eggs
• 1 cup passion fruit puree
• 1 tsp vanilla extract

Preheat oven to 325°F. In a large bowl, beat cream cheese until smooth. Add sugar and cornstarch, and beat until creamy. Add eggs one at a time, beating well after each addition. Mix in passion fruit puree and vanilla extract. Pour mixture into crust and bake for 1 hour. Turn off oven and let cheesecake cool inside for 1 hour. Remove from oven and let cool to room temperature, then chill in refrigerator for at least 4 hours.

Berries & Cream Topping

• 1 cup heavy cream
• 2 tbsp granulated sugar
• 1 tsp vanilla extract
• Assorted fresh berries

In a large bowl, beat heavy cream until soft peaks form. Add sugar and vanilla extract and beat until stiff peaks form. Spread whipped cream over cheesecake and top with fresh berries. Serve chilled.