Strawberry Berries & Cream Cheesecake

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Vanilla Wafer Crust

• 1 1/2 cups crushed vanilla wafers
• 1/3 cup unsalted butter, melted
• 3 tablespoons sugar

Mix all ingredients together and press into the bottom of a 9-inch springform pan. Refrigerate while you prepare the filling.

Strawberry Cheesecake Filling

• 2 containers (16oz total) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 3 eggs
• 1/2 cup strawberry puree (fresh or frozen)

Preheat oven to 325°F. Beat cream cheese and sugar together until smooth. Mix in cornstarch and vanilla extract. Add eggs one at a time, mixing well after each addition. Fold in strawberry puree. Pour mixture over crust and bake for 45-50 minutes or until the edges are lightly browned and the center is set. Allow to cool for 30 minutes before adding the topping.

Berries & Cream Topping

• 1/2 cup heavy whipping cream
• 2 tablespoons powdered sugar
• Assorted fresh berries for topping

Beat heavy whipping cream and powdered sugar together until stiff peaks form. Spread over the cooled cheesecake and top with fresh berries. Refrigerate for at least 2 hours before serving.