Lemon Bar Cheesecake with Strawberry Filling and Whipped Cream Topping

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup unsalted butter, melted
• 3 tablespoons lemon zest
• 20 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 4 eggs
• 1/2 cup sour cream
• 1/4 cup all-purpose flour
• 1 teaspoon vanilla extract
• 1 cup strawberry jam
• 1/2 cup fresh strawberries, chopped
• 1 1/2 cups heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 325°F and grease a 9-inch springform pan.
2. In a mixing bowl, combine graham cracker crumbs, sugar, melted butter, and 1 tablespoon lemon zest. Press mixture onto the bottom of the prepared pan.
3. Bake crust for 10 minutes or until set. Let cool completely.
4. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and 1 cup sugar until fluffy. Add eggs one at a time, beating well after each addition.
5. Stir in sour cream, flour, vanilla extract, and remaining lemon zest. Pour mixture over the cooled crust.
6. In a small saucepan, heat strawberry jam over low heat until melted. Stir in chopped strawberries. Spoon mixture over the cheesecake filling.
7. Bake for 55-60 minutes or until center is almost set. Let cool to room temperature, then refrigerate for at least 2 hours or overnight.
8. In a mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread whipped cream over the cheesecake just before serving.