Berry Bliss Cheesecake with Wine Infusion

Ingredients

Black & White Cookie Base

• 2 cups crushed Black & White cookies
• 1/2 cup melted butter or margarine
• 2 tbsp sugar

Wine & Berries Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese (3 containers)
• 1 cup sugar
• 1/2 cup sour cream
• 3 large eggs
• 1 tsp vanilla extract
• 1/4 cup white wine
• 1 cup mixed berries (e.g., strawberries, blueberries, raspberries)

Whipped Cream & Cherry Topping

• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• Fresh cherries for garnish

Instructions

Black & White Cookie Base

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, mix together the crushed Black & White cookies, melted butter, and sugar.
3. Press the cookie mixture into the bottom of a 9-inch springform pan to form a crust.
4. Bake the crust for 10 minutes, then remove from the oven and let it cool while you prepare the filling.

Wine & Berries Filling

1. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth.
2. Add the sour cream and mix well.
3. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
4. Add the vanilla extract and white wine, and mix until smooth.
5. Gently fold in the mixed berries.
6. Pour the filling over the cooled cookie crust.
7. Bake in the preheated oven for 50-60 minutes, or until the center is set and the edges are lightly browned.
8. Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours, or overnight.

Whipped Cream & Cherry Topping

1. In a cold mixing bowl, beat the heavy cream until soft peaks form.
2. Add the powdered sugar and vanilla extract, and continue to beat until stiff peaks form.
3. Spread or pipe the whipped cream over the chilled cheesecake.
4. Garnish with fresh cherries before serving.

Enjoy your Berry Bliss Cheesecake!