Balsamic & Strawberry Cheesecake with Buttermilk Biscuit Base and Toffee Crunch Topping

this image was generated using AI technology

Ingredients:

• Buttermilk Biscuits, 10 oz
• Butter, melted, 6 tbsp
• Norman's Kosher Cholov Yisroel Cream Cheese, 16 oz
• Sugar, 1 cup
• Eggs, 4
• Balsamic Vinegar, 2 tbsp
• Strawberries, 2 cups
• Heavy Cream, 1 cup
• Toffee Bits, 1/2 cup

Directions:

1. Preheat the oven to 325°F.
2. In a food processor, pulse the buttermilk biscuits until they are finely ground.
3. Add the melted butter and pulse until the mixture is evenly moistened.
4. Press the mixture into the bottom of a 9-inch springform pan.
5. Using an electric mixer, beat the Norman's Kosher Cholov Yisroel Cream Cheese until it is light and fluffy.
6. Add the sugar and beat again until well combined.
7. Add the eggs, one at a time, beating well after each addition.
8. Stir in the balsamic vinegar and chopped strawberries.
9. Pour the mixture into the prepared crust.
10. Bake the cheesecake for 50 to 60 minutes, or until the center is almost set.
11. Remove the cheesecake from the oven and let it cool to room temperature.
12. Refrigerate the cheesecake until it is firm, about 4 hours or overnight.
13. Just before serving, sprinkle the toffee bits over the cheesecake.