Brie & Cranberry Cheesecake with Butter Pecan Filling and Whipped Cream & Cherry Topping

Ingredients:

• 1 cup Brie cheese, rind removed and chopped
• 1 cup dried cranberries
• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 eggs
• 1/2 cup heavy cream
• 1/2 cup chopped pecans, toasted
• 1 tsp vanilla extract
• 1/2 cup whipped cream
• 1/2 cup chopped cherries

Instructions:

1. Preheat the oven to 325°F.
2. In a food processor, pulse the Brie cheese and dried cranberries until finely chopped.
3. In a bowl, combine the graham cracker crumbs and melted butter. Press onto the bottom of a 9-inch springform pan.
4. Bake for 10 minutes, then let cool.
5. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth.
6. Beat in eggs one at a time, mixing well after each addition.
7. Stir in heavy cream, pecans, and vanilla extract.
8. Pour the mixture over the crust.
9. Bake for 1 hour or until the center is almost set. Refrigerate for at least 4 hours or overnight.
10. Top with whipped cream and cherries before serving.