Brie & Cranberry Cheesecake with Passion Fruit Filling and Berries & Cream Topping

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Ingredients:

• 1 cup graham cracker crumbs
• 3 tablespoons melted butter
• 1/2 cup Brie cheese, rind removed and diced
• 1/4 cup dried cranberries
• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup granulated sugar
• 3 large eggs
• 1/4 cup passion fruit juice
• 1 teaspoon vanilla extract
• 1 cup fresh mixed berries for topping
• 1/2 cup heavy cream

Instructions:

1. Preheat oven to 325°F. In a medium bowl, mix graham cracker crumbs and melted butter and press into the bottom of a 9-inch springform pan.
2. In a food processor, blend Brie cheese and dried cranberries until smooth and spread the mixture on top of the crust.
3. In a large bowl, beat two containers (16 ounces total) of Norman's Kosher Cholov Yisroel Cream Cheese with sugar until creamy. Add eggs one at a time, beating well after each addition. Add passion fruit juice and vanilla extract and mix until well combined.
4. Pour the filling over the crust and smooth with a spatula. Bake for 40-45 minutes or until the edges are lightly golden and the center is set.
5. Remove the cheesecake from the oven and let it cool at room temperature for 20 minutes, then refrigerate for at least 1 hour.
6. In a medium bowl, whip heavy cream until stiff peaks form. Top the chilled cheesecake with the mixed berries and whipped cream.
7. Serve and enjoy!