Wine & Berry Cheesecake

Ingredients:

• 1 package Black & White cookies (8 oz)
• 2 containers Norman's Kosher Cholov Yisroel Cream Cheese (16 oz)
• 1/2 cup sugar
• 1/4 cup kosher red wine
• 1/4 cup mixed berries (raspberries, blackberries, and blueberries)
• 2 eggs
• 1 tsp vanilla extract
• 1 cup mixed berries (raspberries, blackberries, and blueberries) for topping
• 1/2 cup heavy cream

Directions:

1. Preheat oven to 350°F. Grease a 9 inch springform pan.
2. Crumble Black & White cookies and press evenly onto the bottom of the prepared pan. Bake for 5 minutes and let cool.
3. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and wine until smooth.
4. Beat in 1/4 cup of mixed berries, eggs, and vanilla extract.
5. Pour the mixture over the Black & White cookie base.
6. Bake for 35-40 minutes or until the center is almost set.
7. Cool the cheesecake in the pan on a wire rack for 10 minutes.
8. Run a knife around the edge of the pan to loosen the cheesecake. Refrigerate for at least 2 hours before removing from the pan.
9. In a small bowl, beat heavy cream until stiff peaks form and then spread over the top of the cheesecake, leaving a border around the edge.
10. Top with mixed berries and serve cold.