Creamy Cornbread Cheesecake with Whipped Cream Topping

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Ingredients:

• 1 ½ cups cornbread crumbs
• 4 tablespoons melted unsalted butter
• 1 container of Norman's Kosher Cholov Yisroel Cream Cheese (8 oz)
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1 tablespoon lemon juice
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract (for whipped cream)

Instructions:

1. Preheat the oven to 325°F (163°C).
2. In a medium bowl, mix the cornbread crumbs and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan, forming an even crust.
3. Bake the crust in the preheated oven for 8-10 minutes until lightly golden. Remove from the oven and let it cool while you prepare the filling.
4. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar until smooth and creamy.
5. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
6. Gradually add the sour cream and lemon juice, mixing until fully incorporated.
7. Pour the cream cheese filling into the prepared crust. Smooth the top with a spatula.
8. Bake the cheesecake in the preheated oven for 50-55 minutes or until the edges are set and the center is slightly jiggly.
9. Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight to chill and set.
10. In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form to make the whipped cream topping.
11. Spread the whipped cream over the chilled cheesecake.
12. Optional: Garnish with additional cornbread crumbs or fresh berries.
13. Slice, serve, and enjoy!