Cookies & Cream Cheesecake with Fruit Compote Topping

Graham Cracker Base

• 1 1/2 cups of graham cracker crumbs
• 1/4 cup of sugar
• 1/2 cup (1 stick) of unsalted butter, melted

Cookies & Cream filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/4 cups of sugar
• 1/2 tsp of vanilla extract
• 4 eggs
• 15 Oreo cookies, crushed (include the filling)

Fruit Compote Topping

• 3 cups of mixed berries (strawberries, blueberries, raspberries)
• 1/4 cup of sugar
• 2 tbsp of orange juice
• Zest of 1 orange

Preheat oven to 350°F.

To make the Graham Cracker Base:

1. Mix together the graham cracker crumbs, 1/4 cup of sugar, and melted butter in a bowl until the crumbs are moist.
2. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and set aside.

To make the Cookies & Cream filling:

1. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
2. Add 1 1/4 cups of sugar and 1/2 tsp of vanilla extract. Beat until well combined.
3. Add the eggs, one at a time, beating after each addition.
4. Stir in the crushed Oreo cookies.
5. Pour the mixture over the Graham Cracker Base.
6. Bake for 40-45 minutes or until the center is almost set.
7. Remove from the oven and let cool in the pan for 10 minutes.
8. Serve with Fruit Compote Topping.

To make the Fruit Compote Topping:

1. In a medium saucepan, combine the mixed berries, 1/4 cup of sugar, 2 tbsp of orange juice, and the zest of 1 orange.
2. Cook over medium heat for 10-15 minutes, stirring occasionally, until the berries soften and release their juices.
3. Remove from heat and let cool slightly.
4. Pour the fruit compote topping over the cheesecake before serving.