Oreo Cheesecake with Fruit Compote Topping

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Ingredients:

• 24 Oreo cookies, crushed
• 1/4 cup unsalted butter, melted
• 32 oz NORMAN’S KOSHER CHOLOV YISROEL CREAM CHEESE, softened
• 1 cup granulated sugar
• 1 tsp pure vanilla extract
• 4 large eggs, room temperature
• 1/2 cup sour cream
• 1 lb mixed berries (strawberries, blueberries, raspberries)
• 1/4 cup granulated sugar
• 1/4 cup water
• 1 tbsp cornstarch
• 1 tbsp lemon juice

Instructions:

1. Preheat the oven to 325°F/160°C.
2. In a mixing bowl, combine the crushed Oreos and melted butter. Press the mixture onto the bottom of a 9-inch springform pan.
3. Bake the crust for 10 minutes, then set aside to cool.
4. In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
5. Add the eggs, one at a time, and mix until just combined.
6. Stir in the sour cream and mix well.
7. Pour the mixture onto the cooled crust and bake for 50-55 minutes or until the center is almost set.
8. Remove from the oven and let it cool completely before refrigerating for at least 4 hours or overnight.
9. In a saucepan, mix the berries, sugar, water, and cornstarch. Cook on medium heat until the mixture thickens, stirring occasionally.
10. Remove from the heat, add the lemon juice, and let the mixture cool before pouring it over the chilled cheesecake.
11. Slice and serve chilled.