Cornbread Cheesecake with Berries & Cream Topping

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Cornbread Base

• 1 1/2 cups Cornbread Crumbs
• 4 tablespoons Unsalted Butter, melted

Plain Cheesecake Filling

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup Granulated Sugar
• 2 tablespoons Cornstarch
• 2 teaspoons Pure Vanilla Extract
• 2 Eggs

Berries & Cream Topping

• 1/2 cup Heavy Cream
• 1 tablespoon Powdered Sugar
• 1/2 cup Mixed Berries (Strawberries, Blueberries, Raspberries)

Instructions

1. Preheat the oven to 325°F.
2. In a medium bowl, mix together Cornbread Crumbs and melted Unsalted Butter. Press the mixture into the bottom of a 9-inch springform pan.
3. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese, Granulated Sugar, Cornstarch, and Pure Vanilla Extract with an electric mixer on medium speed until smooth.
4. Add Eggs one at a time, beating well after each addition.
5. Pour the filling onto the Cornbread Crust in the prepared pan.
6. Bake for 45-50 minutes, or until the cheesecake is set and slightly jiggly in the center.
7. Let the cheesecake cool to room temperature before chilling it in the refrigerator for at least 3 hours.
8. In a mixing bowl, whisk Heavy Cream and Powdered Sugar until soft peaks form.
9. Top the cooled cheesecake with Mixed Berries and whipped Cream. Serve chilled.