Summer Berry Topped Cheesecake

For Crust: In a food processor, combine the oats, walnuts, brown sugar and melted butter. Turn to high speed until all ingredients have completely combined. Press the crumbs evenly over the bottom and about 1 inch up the sides of the spring form pan. Bake for 15 minutes. Remove from oven and leave to cool.

For Filling: In bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth. This will only take a couple of minutes. 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.

Let cool completely before covering with plastic wrap. I like to refrigerate this cake overnight for best results.

Pour the whipping cream in the bowl of you electric mixer and add the sugar and cocoa powder. Stir, cover and refrigerate for about 1/2 hour. Remove from fridge and mix on high speed until stiff peaks form. Remove your chilled cheesecake from the fridge and evenly cover the cake with chocolate whipped cram. Top with fresh berries.

Store in the refrigerator. Will keep up to 4 days.