Brie & Cranberry Cheesecake with Brandy & Cherry Topping

Ingredients:

• For the Brie & Cranberry base:
• 1 cup graham cracker crumbs
• 4 tablespoons melted unsalted butter
• 100g Brie cheese, rind removed and chopped
• 1/4 cup dried cranberries
• For the Cream Cheese filling:
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature
• For the Brandy & Cherry topping:
• 1 cup sour cream
• 2 tablespoons granulated sugar
• 2 tablespoons brandy
• 1/2 cup canned cherry pie filling

Instructions:

1. Preheat the oven to 325°F (160°C). Grease a 9-inch (23-cm) springform pan.
2. Make the Brie & Cranberry base: In a medium bowl, mix graham cracker crumbs, melted butter, chopped Brie, and dried cranberries until well combined. Press the mixture firmly onto the bottom of the pan. Bake for 10 minutes. Set aside to cool.
3. Make the Cream Cheese filling: In a large mixing bowl, beat the cream cheese until light and fluffy. Add sugar and vanilla extract, and beat until well combined. Add eggs, one at a time, and beat until well incorporated. Pour the mixture over the cooled Brie & Cranberry base.
4. Bake for 50-55 minutes or until the edges are set and the center is slightly wobbly. Turn off the oven and leave the cheesecake inside for an additional 15 minutes. Remove from the oven and let the cheesecake cool to room temperature.
5. Make the Brandy & Cherry topping: In a small mixing bowl, whisk together sour cream, sugar, and brandy until well blended. Spread evenly over the cooled cheesecake. Spoon cherry pie filling over the top.
6. Chill for at least 4 hours before slicing and serving.