Cookies & Cream Cheesecake with Fruit Compote Topping

Ingredients:

• 1 1/2 cups crushed vanilla wafers
• 6 tablespoons unsalted butter, melted
• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1/4 teaspoon pure vanilla extract
• 1/2 cup cookie crumbs
• 1 cup heavy cream
• 1 tablespoon cornstarch
• 1/4 cup water
• 2 cups mixed berries
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice

Instructions:

1. Preheat the oven to 325°F.
2. In a mixing bowl, combine the vanilla wafer crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
3. In a separate mixing bowl, beat the cream cheese and sugar until light and fluffy. Add in the eggs, one at a time, then stir in the vanilla extract and cookie crumbs. Finally, fold in the heavy cream.
4. Pour the cheesecake mixture into the prepared crust. Bake in the preheated oven for 50-60 minutes or until the edges are firm and the center is slightly jiggly. Let the cheesecake cool completely on a wire rack.
5. In a small bowl, whisk together the cornstarch and water until smooth.
6. In a saucepan, combine the mixed berries, sugar, and lemon juice. Cook over medium heat until the berries are soft and the mixture has thickened. Add in the cornstarch mixture and stir well. Let the compote cool to room temperature.
7. Top the cooled cheesecake with the fruit compote and chill in the refrigerator for at least 2 hours before serving.