Creamy and Fruity Cheesecake

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Graham cracker base

• 2 cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 1/4 cup granulated sugar

Plain filling

• 32 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 tsp pure vanilla extract
• 4 large eggs

Fruit Compote topping

• 2 cups mixed frozen berries (blueberries, raspberries, and strawberries)
• 1/4 cup granulated sugar
• 1 tbsp cornstarch
• 2 tbsp water

Directions

1. Preheat oven to 350°F. Combine graham cracker crumbs, melted butter, and sugar in a bowl. Mix well and press onto the bottom of a 9-inch springform pan. Bake for 10 minutes.
2. In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar and vanilla extract and mix well. Add the eggs, one at a time, and mix until smooth.
3. Pour the cheesecake filling over the baked crust. Bake for 45 to 50 minutes or until the cheesecake is set but still slightly jiggly in the center.
4. While the cheesecake is baking, prepare the fruit compote topping. In a saucepan, combine the mixed berries and sugar. Cook over medium heat until the berries release their juices, about 10 minutes.
5. In a small bowl, dissolve the cornstarch in water. Add the mixture to the berries and continue to cook, stirring constantly, until the compote thickens, about 5 minutes.
6. Allow the cheesecake to cool to room temperature, about 1 hour, and then refrigerate for at least 4 hours or overnight. Serve with the fruit compote topping.