Strawberry Shortcake Cheesecake

Ingredients:

• Shortbread Base:
• 8 ounces of shortbread biscuits, crushed
• 4 ounces of unsalted butter, melted
• Strawberry Filling:
• 1 pound of fresh strawberries, hulled and sliced
• 16 ounces of Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup of granulated sugar
• 2 large eggs
• 1/2 teaspoon of vanilla extract
• Whipped Cream Topping:
• 1 cup of heavy cream
• 1 tablespoon of confectioners' sugar
• 1/2 teaspoon of vanilla extract

Directions:

1. Preheat the oven to 350°F.
2. In a bowl, mix the crushed shortbread biscuits with melted butter until well combined. Press the mixture evenly into the bottom of a 9-inch springform pan and refrigerate for 10 minutes.
3. In a blender or food processor, puree the sliced strawberries until smooth.
4. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese with sugar until light and fluffy. Gradually beat in the eggs, one at a time, then mix in vanilla extract and strawberry puree.
5. Pour the strawberry mixture over the shortbread base and smooth the surface. Bake for 45-50 minutes or until the cheesecake is set and firm to the touch. Remove from the oven and let cool to room temperature, then refrigerate for 2-3 hours or until chilled.
6. Before serving, prepare the whipped cream topping. In a large bowl, beat the heavy cream with confectioners' sugar and vanilla extract until stiff peaks form. Spread over the top of the cheesecake and serve chilled.