Black & Lavender Cheesecake with Fruit Compote

Ingredients:

• 1 1/2 cups finely ground Black & White cookies
• 6 tablespoons unsalted butter, melted
• 1/2 cup sugar
• 1/2 teaspoon salt
• 3 containers (24 oz.) Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1/2 cup sour cream
• 3 large eggs
• 1 tablespoon vanilla extract
• 1 tablespoon dried lavender buds, finely ground
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• 1/2 cup sugar
• 1/4 cup water
• 2 cups mixed berries (strawberries, blueberries, raspberries)

Instructions:

1. Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan with foil.
2. In a medium bowl, mix together Black & White cookie crumbs, melted butter, 1/2 cup sugar, and salt until well combined. Press mixture into bottom of prepared pan and bake for 10 minutes. Remove from oven and let cool.
3. In the bowl of a stand mixer, beat together 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese and sour cream until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, dried lavender buds, and cornstarch.
4. Pour mixture into pan over prepared crust. Bake for 1 hour or until the edges are set and the center is slightly wobbly. Turn off heat and let cheesecake cool in the oven with the door cracked open for 30 minutes. Remove from oven and let cool completely before placing in the refrigerator to chill for at least 2 hours or overnight.
5. Meanwhile, prepare the fruit compote by combining lemon juice, 1/2 cup sugar, and water in a medium saucepan. Cook over medium heat, stirring occasionally, until sugar has dissolved and mixture has thickened, about 5 minutes. Add mixed berries and continue cooking until berries soften and release their juices, about 5 more minutes. Let cool to room temperature.
6. Once cheesecake is chilled, remove from pan and transfer to a serving plate. Pour fruit compote on top and serve.