Christmas Cheesecake

For the Cheesecake Filling:

In a large bowl, beat cream cheese and sugar together until smooth and creamy.

Add eggs one at a time, beating well after each addition.

Mix in sour cream, heavy cream, and vanilla extract until fully combined.

Pour the cheesecake filling over the cooled crust and smooth the top.

Bake for 45-50 minutes, or until the center is set but slightly jiggly.

Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 30 minutes.

Remove from oven and cool to room temperature, then refrigerate for at least 4 hours or overnight.

For the Christmas Topping:

In a large bowl, combine cranberries, pomegranate seeds, strawberries, and raspberries.

Sprinkle with powdered sugar and lemon juice. Toss gently to coat.

Assembly:

Remove the cheesecake from the springform pan and place it on a serving plate.

Arrange the Christmas topping evenly over the top of the cheesecake.

Garnish with fresh mint leaves for a festive touch.

Enjoy this beautiful and festive Christmas Cheesecake — a delightful centerpiece for your holiday table!