Carrot Cake Cheesecake with Whipped Cream Topping

Ingredients:

• 1 1/2 cups finely grated carrot
• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 3 containers (24oz) Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream
• 1/2 cup sour cream
• 1 tablespoon ground cinnamon

Instructions:

1. Preheat oven to 325°F.
2. In a mixing bowl, combine graham cracker crumbs and melted butter. Mix well and press firmly onto the bottom of a greased and lined 9-inch springform pan. Set aside.
3. Using an electric mixer, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add sugar and mix well.
4. Add eggs one at a time, mixing well after each addition. Add vanilla extract, heavy cream, sour cream, and cinnamon. Mix until well combined.
5. Stir in grated carrots.
6. Pour the mixture over the prepared crust and smooth the top with a spatula.
7. Bake the cheesecake for 55-60 minutes or until set around the edges and slightly jiggly in the center.
8. Turn off the oven and leave the cheesecake inside for an additional 10 minutes.
9. Remove from the oven and let it cool completely before chilling in the fridge for at least 4 hours, or overnight.
10. To serve, remove the cheesecake from the pan, top with whipped cream, and enjoy!