Blueberry Oatmeal Raisin Cheesecake

Ingredients:

• 1 1/2 cups oats
• 1/2 cup raisins
• 1/4 cup brown sugar
• 1/2 cup melted butter
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup sugar
• 1 tsp vanilla extract
• 2 eggs
• 1 cup blueberries
• 1/2 cup water
• 1 tbsp cornstarch
• 1/4 cup whipped cream
• 1/2 cup maraschino cherries

Instructions:

1. Preheat oven to 350°F.
2. In a food processor, pulse oats, raisins, and brown sugar until finely ground. Add melted butter and pulse until mixture is well combined.
3. Press oatmeal raisin mixture evenly into the bottom of a 9-inch springform pan.
4. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese, sugar and vanilla extract until creamy.
5. Add eggs one at a time and beat until incorporated.
6. Pour cheesecake filling onto the crust.
7. Bake for 35-40 minutes or until the center is set.
8. In a saucepan, combine blueberries and water. Cook for 5 minutes over medium heat, stirring frequently.
9. In a small bowl, whisk cornstarch with 1 tablespoon of water. Add cornstarch mixture to the saucepan with blueberries.
10. Cook for an additional 2 minutes or until the mixture thickens.
11. Let the blueberry topping cool completely before spreading it over the cheesecake.
12. Refrigerate cheesecake for at least 2 hours before serving.
13. Before serving, top with whipped cream and maraschino cherries.