Cookies & Cream Cheesecake with Carrot Cake Crust and Fruit Compote Topping

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Ingredients:

• 1 box of Carrot Cake Mix
• 1/2 cup unsalted butter, melted
• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese (8 oz each)
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs, room temperature
• 10 Oreo Cookies, crushed
• 1/4 cup heavy cream
• 1 tsp lemon juice
• 1 cup fresh berries, such as strawberries, blueberries, or raspberries
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1/4 cup water

Instructions:

1. Preheat your oven to 350 degrees F (175 degrees C).
2. Prepare the crust by mixing the Carrot Cake Mix with melted butter until it forms a dough-like consistency. Press the mixture into the bottom of a 9-inch springform pan and bake for 10-12 minutes. Remove from oven and let cool.
3. In a mixing bowl, beat together 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese with 1 cup of granulated sugar until smooth. Add vanilla extract and beat again. Add eggs, one at a time, and beat until fully incorporated.
4. Crumble 10 Oreos in a small bowl and mix in with the heavy cream and lemon juice. Fold this mixture into the cheesecake batter until well combined.
5. Pour the cheesecake batter into the cooled Carrot Cake crust and bake for 35-40 minutes, or until the cheesecake is set. Remove from oven and allow to cool to room temperature.
6. While the cheesecake cools, make the fruit compote topping. Place fresh berries, sugar, lemon juice, and water into a saucepan and bring to a boil. Reduce the heat and simmer for 10-15 minutes, or until it thickens. Remove from heat and let cool.
7. Once both the cheesecake and compote have cooled, pour the compote on top of the cheesecake, spreading it evenly. Chill cheesecake in the refrigerator for at least 2 hours before serving.