Cheesecake Delight

Instructions:

1. Shortbread Base:
2. Preheat the oven to 350°F (175°C).
3. In a medium bowl, combine the crushed shortbread cookies and melted butter until fully mixed.
4. Press the mixture into the bottom of a 9-inch springform pan, evenly covering the base.
5. Bake the shortbread base for 8-10 minutes, then remove from the oven and set aside to cool.
6. Blueberry Filling:
7. In a small saucepan, combine the blueberries, sugar, cornstarch, water, and lemon juice.
8. Cook over medium heat, stirring constantly, until the mixture thickens and the blueberries burst (around 5-7 minutes).
9. Remove from heat and let it cool slightly.
10. Spread the blueberry filling evenly over the cooled shortbread base.
11. Cheesecake Filling:
12. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy.
13. Add the sugar and continue beating until well combined.
14. Beat in the eggs one at a time, mixing well after each addition.
15. Finally, mix in the vanilla extract.
16. Pour the cheesecake filling over the blueberry layer in the springform pan.
17. Baking:
18. Place the springform pan on a baking sheet and bake for 45-50 minutes, or until the edges are set but the center jiggles slightly when shaken.
19. Turn off the oven and leave the cheesecake in the oven for an additional 1 hour to cool gradually.
20. Remove from the oven and let it cool completely at room temperature.