Berry Bliss Cheesecake

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Ingredients

Oreo Base

• 2 cups Oreo cookie crumbs
• 4 tbsp melted butter

Cheesecake Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese (2 containers), at room temperature
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1 cup blueberry puree

Berries & Cream Topping

• 1 cup heavy cream
• 3 tbsp powdered sugar
• 1 tsp vanilla extract
• 1/2 cup mixed fresh berries (blueberries, raspberries, strawberries)

Instructions

Oreo Base

1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
2. Mix the Oreo cookie crumbs and melted butter in a medium bowl until well combined.
3. Press the mixture firmly into the bottom of the prepared pan to form an even layer.
4. Bake the crust for 10 minutes, then set aside to cool.

Cheesecake Filling

1. Lower the oven temperature to 325°F (163°C).
2. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until creamy and smooth.
3. Add the granulated sugar and beat until well combined.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the vanilla extract and sour cream until just combined.
6. Gently fold in the blueberry puree until evenly distributed.
7. Pour the cheesecake filling over the cooled Oreo base and smooth the top with a spatula.
8. Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
9. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
10. Remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight.

Berries & Cream Topping

1. In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Spread the whipped cream evenly over the chilled cheesecake.
3. Top the cheesecake with mixed fresh berries just before serving.

Notes

• To make the blueberry puree, blend 1 cup of fresh or thawed frozen blueberries until smooth. Strain if desired to remove skins.
• This cheesecake can be stored in the refrigerator for up to 5 days.

Enjoy your Berry Bliss Cheesecake!