Thyme & Lemon Wine & Berries Cheesecake Truffle

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Thyme & Lemon Base

• 1 1/2 cups graham cracker crumbs
• 1/4 cup melted butter
• 2 tablespoons granulated sugar
• 1 teaspoon fresh thyme leaves, chopped
• 1 teaspoon lemon zest, grated

Wine & Berries Filling

• 2 containers (16 oz) of Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 3 large eggs
• 1/3 cup dry red wine
• 1 cup mixed berries, fresh or frozen, chopped

Cheesecake Truffle Topping

• 1 container (8 oz) of Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/2 cup semisweet chocolate chips, melted
• 1/4 cup heavy cream
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 325°F. Grease a 9-inch springform pan.
2. In a bowl, mix together the graham cracker crumbs, melted butter, sugar, thyme, and lemon zest. Press the mixture into the bottom of the prepared pan.
3. In a large bowl using an electric mixer, beat the cream cheese until smooth and creamy. Add the sugar and beat until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the wine and the chopped berries. Pour the mixture over the crust.
4. Bake for 45 minutes or until the edges are set and the center is slightly jiggly. Let cool to room temperature, then refrigerate for at least 2 hours or overnight.
5. In a large bowl using an electric mixer, beat the remaining container of cream cheese until smooth. Add the melted chocolate, heavy cream, and vanilla extract, and beat until well combined and fluffy. Spread the mixture over the cheesecake.
6. Refrigerate again for at least 2 hours or overnight, until the topping is set.
7. Garnish with fresh berries and serve chilled.