Baked Brie & Cranberry Cheesecake with Vanilla Filling and Whipped Cream Topping

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Ingredients:

• 8 ounces of Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1/2 cup sugar
• 2 eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 cup dried cranberries
• 4 ounces Brie cheese, rind removed and cut into small pieces
• 1 cup graham cracker crumbs
• 4 tablespoons unsalted butter, melted
• 1/4 teaspoon salt
• 1 cup heavy cream, chilled

Instructions:

1. Preheat your oven to 350° F.
2. In a small saucepan, melt the Brie cheese over low heat until it is smooth, then let it cool for a few minutes.
3. In a mixing bowl, combine the graham cracker crumbs, melted butter, and salt. Mix until it forms a crumbly texture, then press into the bottom of a 9-inch springform pan.
4. Bake the crust for 10 minutes and set aside to cool completely.
5. In a mixing bowl, beat the cream cheese and sugar with a hand mixer on medium speed until light and fluffy, about 2 minutes.
6. Add the eggs one at a time and mix well after each addition.
7. Add the sour cream and vanilla extract to the cream cheese mixture and mix until combined.
8. Stir in the dried cranberries and the cooled Brie cheese.
9. Pour the mixture into the cooled crust and smooth the top with a spatula.
10. Bake the cheesecake for 40-45 minutes or until the edges are slightly golden brown and the center is set.
11. Let the cheesecake cool completely on a wire rack, then chill in the fridge for at least 4 hours.
12. Before serving, whip the heavy cream until it forms stiff peaks and spread over the top of the cheesecake.