Ginger Snap Balsamic & Strawberry Cheesecake with Whipped Cream Topping

Ingredients:

• 2 cups Ginger Snap Cookies, crushed
• 4 tablespoons unsalted butter, melted
• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 1/3 cup balsamic vinegar
• 1/3 cup strawberry preserves
• 1/4 cup sour cream
• 1 cup heavy cream
• 1 tablespoon powdered sugar

Directions:

1. Preheat oven to 325°F.
2. In a bowl, mix crushed ginger snap cookies and melted butter until fully combined. Press mixture into the bottom of a 9-inch springform pan. Set aside.
3. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract until smooth and creamy.
4. Add eggs, one at a time, while beating mixture on low speed. Mix until just combined.
5. In a separate bowl, whisk balsamic vinegar and strawberry preserves together.
6. Stir in sour cream and add mixture to the cream cheese mixture. Mix until fully combined.
7. Pour the filling over the ginger snap crust. Smooth the top with a spatula. Bake in the oven for 45 to 50 minutes.
8. Remove the cake from the oven and let it cool before removing it from the pan.
9. In a large mixing bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
10. Top the cheesecake with the whipped cream just before serving.