Basil Infused Strawberry Cheesecake

Ingredients

• Basil infusion

• 1 cup heavy cream
• 8 fresh basil leaves, plus additional for garnish
• 1 tablespoon powdered sugar

• Crust

• 1 cup crushed shortbread cookie crumbs
• 2 tablespoons sugar
• 4 tablespoons melted butter

• Filling

• 3 (8 oz) packages cream cheese, softened
• 3/4 cup sugar
• 3 eggs
• 1 pound fresh strawberries, reserve 9 berries for garnish, puree the rest
• 1 teaspoon vanilla extract
• 1/4 cup plain Greek yogurt or sour cream

Instructions

1. Heat oven to 325F. In a microwave safe measuring cup heat heavy cream on HIGH for 1 minute. Bruise basil leaves lightly with your fingers and submerge in hot cream; set aside to steep.
2. Mix cookie crumbs, sugar and butter until crumbly; press over bottom of 9-inch spring-form pan; bake 8 minutes. Cool on wire rack.
3. In large bowl, beat cream cheese and sugar with an electric mixer until light and fluffy, about 3 minutes. Beat in eggs, strawberry puree (you should have about 1 cup), vanilla, ¼ cup of basil infused heavy cream (cover and refrigerate the remaining basil-cream mixture) and yogurt until well mixed. Pour batter into crust. Bake 50 to 55 minutes or until center is just set. Do not over bake.
4. Cool to room temperature before transferring to the refrigerator to chill completely. Run a knife around the pan sides. Remove sides of pan. Remove basil from chilled cream. Add powdered sugar and beat with an electric mixture to stiff peaks. Garnish top of cheesecake with basil-whipped cream, reserved strawberries and basil sprigs, if desired. Serves 12.