Creamy Dream Cheesecake

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Vanilla Wafer Crust Ingredients:

• 1 1/2 cups vanilla wafer crumbs
• 2 tablespoons sugar
• 1/4 cup unsalted butter, melted

New York-Style Filling Ingredients:

• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/2 cups sugar
• 3 tablespoons all-purpose flour
• 4 large eggs
• 2 teaspoons vanilla extract
• 1/4 cup sour cream

Fruit Compote Topping Ingredients:

• 1 cup fresh blueberries
• 1 cup fresh sliced strawberries
• 1/4 cup sugar
• 1 tablespoon lemon juice

Instructions:

1. Preheat the oven to 350°F.
2. For the crust, mix together the vanilla wafer crumbs, sugar, and melted butter in a bowl. Press the mixture onto the bottom of a 9-inch springform pan.
3. Bake the crust for 8 minutes, then remove it from the oven and let it cool.
4. For the filling, beat the Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer until creamy.
5. Add the sugar and flour, and continue to beat until well combined.
6. Add the eggs one at a time, mixing well after each addition.
7. Stir in the vanilla extract and sour cream until smooth.
8. Pour the filling onto the cooled crust, and smooth the top with a spatula.
9. Bake the cheesecake for 45-50 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 1 hour.
10. Remove the cheesecake from the oven and run a knife around the edges to loosen it from the pan. Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
11. For the fruit compote topping, combine the blueberries, strawberries, sugar, and lemon juice in a saucepan.
12. Cook over medium heat, stirring frequently, until the fruit is soft and the mixture has thickened. Remove from heat and let it cool slightly.
13. Spoon the fruit compote over the chilled cheesecake, and serve.