Creamy Berry Bliss Cheesecake

Shortbread Base:

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, softened

New York-style Filling:

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 3/4 cup granulated sugar
• 1 tablespoon cornstarch
• 3 large eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract

Berries & Cream Topping:

• 1/2 cup heavy cream
• 1 tablespoon powdered sugar
• 1/2 cup fresh strawberries, sliced
• 1/2 cup fresh blueberries

Instructions:

1. Preheat the oven to 350°F and grease a 9-inch springform pan.
2. In a medium bowl, mix together the flour and sugar. Add the butter and mix with an electric mixer until a crumbly dough forms.
3. Press the dough into the bottom of the prepared pan and bake for 12-15 minutes, or until lightly golden. Set aside to cool.
4. In a large bowl, beat the cream cheese and sugar together until smooth. Add the cornstarch and beat until combined.
5. Add the eggs, one at a time, beating well after each addition. Mix in the sour cream and vanilla extract.
6. Pour the filling over the cooled shortbread base and bake for 40-45 minutes, or until the cheesecake is set but still slightly jiggly in the center.
7. Remove from the oven and let cool to room temperature. Chill in the refrigerator for at least 2 hours or overnight.
8. In a medium bowl, beat the heavy cream and powdered sugar together until stiff peaks form. Spread the whipped cream over the top of the cheesecake.
9. Arrange the sliced strawberries and blueberries on top of the whipped cream.
10. Refrigerate until ready to serve. Enjoy!