Graham Cracker Cheesecake with Fruit Compote Topping

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Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese
• 1 1/2 cups granulated sugar
• 2 teaspoons vanilla extract
• 4 large eggs
• 1 cup sour cream
• 1/4 teaspoon salt
• 1 cup mixed berries, frozen or fresh
• 1/4 cup granulated sugar
• 1/4 cup water
• 1 tablespoon cornstarch

Instructions

1. Preheat oven to 325°F.
2. In a bowl, mix together graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Spread evenly onto the bottom of a 9-inch springform pan and press down firmly with the back of a spoon. Bake in oven for 10 minutes, then set aside to cool.
3. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and 1 1/2 cups granulated sugar until smooth and creamy. Add in vanilla extract and beat until combined.
4. Add eggs one at a time, beating well after each addition. Mix in sour cream and salt until smooth and creamy.
5. Pour the cheesecake filling into the prepared crust and bake for 1 hour or until the edges start to brown and the cheesecake is set but still jiggles slightly in the center.
6. While the cheesecake is baking, prepare the fruit compote. In a small saucepan, combine mixed berries, 1/4 cup granulated sugar, water, and cornstarch. Cook over medium heat, stirring constantly, until the mixture has thickened and the berries have broken down into a jam-like consistency, about 10 minutes.
7. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight. Top with the fruit compote before serving.