Cheesecake with Garlic & Parmesan Crust, Blueberry Filling, and Berries & Cream Topping

Ingredients:

• 9 oz garlic croutons, crushed
• 3 oz grated Parmesan cheese
• 6 tbsp unsalted butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 1/4 cups granulated sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1 pint fresh blueberries
• 1/4 cup water
• 1 tbsp cornstarch
• 1/4 cup honey
• 2 cups fresh mixed berries
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F.
2. In a large bowl, combine the crushed garlic croutons, grated Parmesan cheese, and melted butter. Press the mixture into the bottom of a greased 9-inch springform pan.
3. In a separate large bowl, beat the room temperature Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar together until smooth.
4. Add in the eggs, one at a time, then mix in the vanilla extract, lemon juice, and salt.
5. Pour the cheesecake mixture into the springform pan on top of the crust layer.
6. In a small saucepan, heat the blueberries and water until the berries start to burst.
7. In a small bowl, whisk together the cornstarch and honey. Add the mixture to the blueberries and continue to cook until the filling thickens.
8. Pour the blueberry filling over the cheesecake mixture in the springform pan.
9. Bake the cheesecake for 40-45 minutes, or until the edges are set and the center is slightly jiggly.
10. Cool the cheesecake to room temperature, then refrigerate for at least 2 hours, or overnight.
11. In a large bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
12. Top the cheesecake with the whipped cream and mixed berries before serving.