Festive New York-Style Cheesecake

This Cheesecake topped off with fresh raspberries, mint leaves, chocolate shavings and dusted with powdered sugar is just perfect for the holidays!

Crust:

2 Cups graham wafers finely crushed
1/4 Cup granulated white sugar
1/2 Cup butter melted

Filling:

5 8 oz packs cream cheese room temperature (use full fat, not reduced or fat free cream cheese)
1 Cup granulated white sugar
3 Tablespoons plain flour
5 large eggs
1/3 Cup heavy whipping cream
1 Teaspoon vanilla extract

Topping:

1 Cup heavy whipping cream
2 Tablespoon granulated white sugar
raspberries
Mint leaves
Chocolate shavings
Icing sugar for dusting

• Grease a 9 inch spring form pan. 
• Preheat oven to 350 degrees with rack in center of oven.
• In a medium sized bowl combine the graham wafer crumbs, sugar, and melted butter. 
• Press the crumbs evenly over the bottom and about 1 inch up the sides of the spring form pan. 
• Cover and refrigerate while you make the filling.
• For Filling:In bowl of your electric mixer place the cream cheese, sugar, and flour. 
• Beat on medium speed until smooth. 
• As you are mixing, scrape down the sides as needed. 
• Add the eggs, one at a time, beating well after each addition. 
• Scrape down the sides of the bowl. 
• Add the whipping cream and vanilla extract and beat until incorporated. 
• Remove the crust from the refrigerator and pour in the filling. 
• Place the cheesecake pan in the oven.
• Bake for 15 minutes and then lower the oven temperature to 250 degrees F 
• Continue to bake for about another 60-90 minutes or until firm and only the center of the cheesecake looks a little wet and wobbly. 
• The baking time can vary due to the differences in ovens, so make sure to check that the cheesecake is firm with only the center being a little wet and wobbly. 
• Remove from oven and place on a wire rack to cool.
• Let cool completely. 
• Refrigerate this cake overnight for best results.

Recipe: Julia's Cuisine