Berrylicious Cheesecake

Ingredients:

• 1 1/2 cups Buttermilk biscuits, crushed
• 6 tbsp. Unsalted Butter, melted
• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese (24 oz total)
• 1 cup Granulated Sugar
• 3 Large Eggs
• 2 tsp. Lemon Juice
• 1 tsp. Vanilla Extract
• 1/2 cup Sour Cream
• 1/2 cup Heavy Cream
• 2 cups Berries, for topping
• 1 cup Whipped Cream, for topping

Directions:

1. Preheat the oven to 325°F.
2. Grease a 9-inch springform pan well.
3. In a bowl, mix the crushed biscuits with the melted butter until well combined.
4. Press the biscuit mixture to the bottom of the springform pan, using the back of a spoon to smooth it out evenly. Bake for 10 minutes until golden brown. Set it aside to cool.
5. Using a mixer, blend the cream cheese and granulated sugar together until smooth and creamy.
6. Add eggs, one at a time and mix well.
7. Stir in the lemon juice and vanilla extract.
8. Finally, mix in the sour cream and heavy cream to make a smooth batter.
9. Pour the filling into the cooled base and smooth out the top.
10. Bake for about 55 minutes or until the cheesecake is cooked through but still has a slight wobble to it.
11. Turn off the oven and leave the cheesecake in to cool down slowly for about an hour.
12. Chill in the refrigerator for at least 4 hours or overnight.
13. When ready to serve, top the cheesecake with fresh berries and whipped cream.