Acai Berry Greek Yogurt Cheesecake with Whipped Cream Topping

Ingredients

• 8 oz of Acai Berry puree
• 8 oz of Graham Crackers
• 1/2 cup of melted butter
• 24 oz of Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup of Greek Yogurt
• 1/2 cup of Honey
• 3 large eggs
• 1 tsp of vanilla extract

Instructions

1. Preheat the oven to 325 degrees F.
2. In a food processor, pulse the Graham Crackers until they turn into fine crumbs.
3. Add the melted butter to the food processor and pulse until the crumbs are coated with the butter.
4. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Set aside to cool.
5. In a mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy.
6. Add the Greek yogurt and honey, and continue to beat until well combined.
7. Add the eggs, one at a time, mixing well after each addition.
8. Add the vanilla extract and Acai Berry puree, and mix until the batter is smooth.
9. Pour the mixture into the springform pan on top of the cooled crust.
10. Bake for 50-60 minutes or until the cheesecake is set but still slightly jiggly in the center.
11. Remove from the oven and let cool to room temperature.

Whipped Cream Topping

• 1 cup of heavy whipping cream
• 2 tbsp of powdered sugar
• 1 tsp of vanilla extract

Instructions

1. In a mixing bowl, beat the heavy whipping cream until soft peaks form.
2. Add the powdered sugar and vanilla extract and continue beating until stiff peaks form.
3. Spoon the whipped cream on top of the cooled cheesecake and spread it out evenly.
4. Chill the cheesecake in the refrigerator for at least 2 hours before serving.