Cheesecake with Parmesan & Garlic Crust and Fruit Compote Topping

Ingredients:

• 8 oz Parmesan cheese
• 2 cloves Garlic
• 4 oz Unsalted butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup Sugar
• 1 tsp Vanilla extract
• 4 Large eggs
• 1 cup Mixed fruit compote

Instructions:

1. Preheat the oven to 350°F.
2. Grease a 9-inch springform pan with butter or cooking spray.
3. Using a food processor, pulse the Parmesan cheese and garlic cloves until finely ground.
4. Add melted butter and pulse until combined.
5. Press the Parmesan & Garlic mixture into the bottom of the prepared pan to form a crust.
6. Bake the crust for 10 minutes and set aside to cool.
7. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract together until smooth.
8. Add the eggs one at a time, beating well after each addition.
9. Pour the filling into the cooled crust.
10. Bake for 45-50 minutes or until the cheesecake is set and slightly golden on top.
11. Remove from the oven and let the cheesecake cool to room temperature.
12. Chill in the refrigerator for 4 hours or overnight before serving.
13. Prior to serving spread your mixed fruit compote on top of the chilled cheesecake.