Tiramisu Berry Cheesecake

Ingredients:

• 2 cups vanilla wafer crumbs
• 6 tbsp unsalted butter, melted
• 3 containers of 8oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1/4 cup brewed espresso, cooled to room temperature
• 1/4 cup Marsala wine
• 1/2 cup heavy cream
• 1/4 cup powdered sugar
• 1/2 cup sliced strawberries
• 1/2 cup blueberries
• 1/2 cup raspberries
• 1 cup whipped cream

Instructions:

1. Preheat the oven to 325°F.
2. Mix the vanilla wafer crumbs and melted butter together. Press the mixture firmly onto the bottom of a 9-inch springform pan. Bake for 10 minutes and then cool the crust.
3. In a large mixing bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar together until light and fluffy, around 3-4 minutes.
4. Add eggs, one at a time, beating well after each addition.
5. Add vanilla extract and beat once more.
6. Mix brewed espresso and Marsala wine together. Gradually add it to the cream cheese mixture and mix well.
7. Pour the filling over the cooled crust and smoothen the top with a spatula.
8. Bake for 50-55 minutes or until the cheesecake is set around the edges and the center is slightly jiggly.
9. Take it out of the oven and run a knife around the edges to loosen it from the sides. Cool the cheesecake to room temperature and then refrigerate for at least 4 hours or overnight.
10. Before serving, make the whipped cream. In a mixing bowl, beat heavy cream and powdered sugar on high speed until stiff peaks form.
11. Spread the whipped cream on top of the cheesecake. Decorate with fresh sliced strawberries, blueberries, and raspberries. Serve chilled.