Blueberry Bliss Vanilla Bean Cheesecake

Ingredients

• 2 cups Graham cracker crumbs
• 1/2 cup melted butter
• 24 ounces of Norman's Kosher Cholov Yisroel Cream Cheese (3 containers)
• 1 cup sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup fresh or frozen blueberries
• 1 cup heavy cream
• 1/2 teaspoon vanilla bean paste
• 1/2 cup powdered sugar

Instructions

Graham Cracker Base

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, combine Graham cracker crumbs and melted butter until well mixed.
3. Press the mixture into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes, then set aside to cool.

Cheesecake Filling

1. In a large bowl, beat 24 ounces of Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth.
2. Mix in the vanilla extract.
3. Beat in the eggs one at a time, mixing just until incorporated.
4. Gently fold in the blueberries.
5. Pour the mixture over the cooled Graham cracker crust.
6. Bake for 50-60 minutes, or until the center is set and slightly jiggles when shaken.
7. Allow to cool to room temperature, then refrigerate for at least 4 hours or overnight.

Vanilla Bean Frappuccino Topping

1. In a medium bowl, beat the heavy cream, vanilla bean paste, and powdered sugar together until stiff peaks form.
2. Spread the topping over the chilled cheesecake before serving.
3. Optional: Garnish with additional blueberries and a sprinkle of Graham cracker crumbs for an extra touch.