Creamy Berry Delight Cheesecake

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Ingredients:

• For the Buttermilk Biscuit base:
• 1 cup crushed Buttermilk Biscuits
• 4 tablespoons unsalted butter, melted
• 1 tablespoon granulated sugar


• For the Cream Cheese filling:
• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 4 large eggs


• For the Berries & Cream topping:
• 1 cup fresh mixed berries (strawberries, blueberries, raspberries)
• 1 cup heavy cream
• 2 tablespoons powdered sugar

Instructions:

1. Preheat the oven to 325°F (163°C). Grease the bottom and sides of a 9-inch springform pan.


2. Buttermilk Biscuit base:
3. In a medium bowl, combine the crushed Buttermilk Biscuits, melted butter, and sugar. Press the mixture into the bottom of the prepared pan to form an even layer.


4. Cream Cheese filling:
5. In a large mixing bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese, granulated sugar, and vanilla extract until smooth and creamy.
6. Add the eggs, one at a time, beating well after each addition. Pour the cream cheese mixture over the prepared biscuit base in the springform pan.


7. Bake:
8. Bake in the preheated oven for 50-60 minutes, or until the center is set and the top is lightly golden.
9. Remove the cheesecake from the oven and let it cool in the pan for 10 minutes. Then, run a knife around the edges to loosen it from the pan.
10. Allow the cheesecake to cool completely before refrigerating for at least 4 hours or overnight.


11. Berries & Cream topping:
12. Before serving, top the cooled cheesecake with the mixed fresh berries.
13. In a separate bowl, whip the heavy cream and powdered sugar until soft peaks form. Serve the cheesecake slices with a dollop of whipped cream.