Oatmeal Raisin Marbled Delight Cheesecake

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Ingredients:

• Oatmeal Raisin Base:
• 1 ½ cups oatmeal
• 1 ¼ cups raisins
• ⅓ cup melted butter
• Strawberry Filling:
• 2 cups fresh strawberries, hulled and diced
• ⅓ cup granulated sugar
• 1 tablespoon lemon juice
• Cheesecake Filling:
• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• Whipped Cream Topping:
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract

Instructions:

1. Preheat the oven to 325°F (163°C).
2. In a food processor or blender, pulse the oatmeal until finely ground.
3. In a mixing bowl, combine the ground oatmeal, raisins, and melted butter. Press the mixture evenly into the bottom of a 9-inch (23cm) springform pan to create the crust.
4. In another mixing bowl, toss the diced strawberries with the granulated sugar and lemon juice. Set aside.
5. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, granulated sugar, and vanilla extract until smooth and creamy.
6. Add the eggs to the cream cheese mixture, one at a time, beating well after each addition.
7. Pour half of the cream cheese mixture over the oatmeal raisin crust in the springform pan.
8. Add the strawberry filling on top of the cream cheese layer, spreading it evenly.
9. Drop spoonfuls of the remaining cream cheese mixture onto the strawberry filling. Use a butter knife to gently swirl the two layers together, creating a marbled effect.
10. Bake the cheesecake in the preheated oven for 50-60 minutes or until the center is set.
11. Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight to completely set.
12. In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
13. Spoon the whipped cream over the chilled cheesecake, spreading it evenly.
14. Slice and serve the Oatmeal Raisin Marbled Delight Cheesecake chilled. Enjoy!