Creamy Greek Yogurt and Honey Cheesecake with Berries and Cream

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Ingredients:

• 12 oz Vanilla Wafer Cookies, crushed
• 6 tbsp Unsalted Butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup Greek Yogurt
• 3/4 cup Honey
• 4 Large Eggs
• 1 tsp Vanilla Extract
• 1/4 tsp Salt
• 1 cup Strawberries, sliced
• 1 cup Blueberries
• 1 cup Heavy Cream
• 2 tbsp Powdered Sugar

Instructions:

1. Preheat oven to 350°F (180°C).
2. In a medium bowl, combine crushed Vanilla wafers and melted butter until fully combined. Press mixture onto the bottom and up the sides of a 9-inch springform pan.
3. In a large bowl, beat softened Norman's Kosher Cholov Yisroel Cream Cheese until smooth using an electric mixer.
4. Add Greek Yogurt and Honey to the mixing bowl with the cream cheese and continue to beat until combined.
5. Add eggs one at a time, making sure each egg is fully incorporated before adding the next. Mix in vanilla extract and salt.
6. Pour cheesecake mixture into the prepared crust and smooth the top with a spatula.
7. Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
8. Remove cheesecake from the oven and let it cool to room temperature. Then, cover and refrigerate at least 4 hours or overnight.
9. Before serving, mix heavy cream and powdered sugar until stiff peaks form.
10. To serve, remove cheesecake from the springform pan and place on a serving plate. Top with sliced strawberries and blueberries and whipped cream.