Vanilla Cheesecake With Shortbread Crust

• 12 cup butter, softened
• 14 cup granulated sugar
• 1 cup all-purpose flour
• 1 cup 35% cream (divided)
• 3 (8 ounce) packages cream cheese, softened
• 34 cup granulated sugar
• 30 ml cornstarch
• 4 eggs
• 4 teaspoons vanilla
• 4 teaspoons vanilla
• 12-1 cup fresh berries, for garnish (optional)

1. In a bowl using an electric mixer, beat butter with sugar until fluffy.
2. Stir in flour until crumbly.
3. Press firmly into a 23 cm (9 inch) spring form pan.
4. Refrigerate 10 minute.
5. Preheat over to 400F Bake crust for about
6. 15 minutes or until golden and firm.
7. Meanwhile, for the filling, in a bowl, using electric mixer, whip 125 ml (1/2 cup)of the cream to stiff peaks; set aside.
8. In a separate large bowl, beat cream cheese until fluffy.
9. Beat in sugar and cornstarch until smooth.
10. Beat in eggs, one at a time, until blended.
11. Beat in remaining unwhipped cream and vanilla.
12. Fold in whipped cream.
13. Pour over baked crust.
14. Return cake to oven.
15. Reduce temperature to 300 F Bake for about 70 minutes or until centre is almost set.
16. Remove from oven and run a knife around edge of pan.
17. Let cool in pan on rack.
18. Refrigerate until chilled for at least 6 hours or overnight.
19. Cut with a warm knife.
20. Garnish with fresh berries, if desired.

butter, sugar, flour, cream, cream cheese, sugar, cornstarch, eggs, vanilla, vanilla, fresh berries

Taken from www.food.com/recipe/vanilla-cheesecake-with-shortbread-crust-260945 (may not work)