Tiramisu Berry Cheesecake with Shortbread Crust

Ingredients

• 1 1/2 cups of shortbread crumbs
• 1/4 cup of unsalted butter, melted
• 3 containers (24 oz) of Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup of granulated sugar
• 1/4 cup of all-purpose flour
• 4 large eggs
• 1/2 cup of sour cream
• 2 tsp. of vanilla extract
• 1/4 cup of espresso or strong coffee, cooled
• 1/4 cup of Kahlua or coffee liqueur
• 2 cups of mixed berries (strawberries, raspberries, blueberries)
• 1 cup of heavy cream

Instructions

1. Preheat oven to 325°F. Grease a 9-inch springform pan and wrap the outside with aluminum foil.
2. Combine shortbread crumbs and melted butter in a bowl. Mix well and press onto the bottom of the prepared pan. Bake for 10 minutes and then let cool for 5 minutes.
3. In a large bowl, using an electric mixer, beat cream cheese until smooth. Gradually add sugar and flour and continue to beat until creamy.
4. Add eggs one at a time, beating well after each addition. Stir in sour cream and vanilla extract. Pour half of the mixture into another bowl and leave the other half in the first bowl.
5. In the first bowl, stir in cooled espresso and Kahlua. In the second bowl, add mixed berries and mix well.
6. Pour tiramisu mixture on top of the shortbread crust. Then, dollop the berry mixture on top of the tiramisu mixture. Swirl with a knife to create a marbled effect.
7. Bake for approximately 55-60 minutes, or until the center of the cheesecake is almost set but still slightly jiggly. Let cool in the pan for 10 minutes, then run a knife around the edges to loosen from the pan. Remove cheesecake from the pan and let cool completely. Chill for at least 4 hours or overnight.
8. Before serving, whip heavy cream until stiff peaks form. Spread whipped cream over the top of the cheesecake and decorate with additional berries.