Champagne Raspberry Dream Cheesecake

Vanilla Wafer Crust

• 1 ½ cups vanilla wafer crumbs
• ⅓ cup melted butter

Cheesecake Filling

• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese (8oz each), softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 eggs
• 1 cup champagne
• 1 cup raspberry preserves

Fruit Compote Topping

• 2 cups mixed berries
• ¼ cup granulated sugar
• ¼ cup water
• 1 tablespoon lemon juice

Instructions

1. Preheat oven to 325°F.
2. Mix together vanilla wafer crumbs and melted butter in a bowl until well combined. Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
3. In a mixing bowl beat cream cheese, sugar, and vanilla extract together until creamy. Beat in eggs, one at a time, until well combined. Stir in champagne and raspberry preserves until mixed well.
4. Pour mixture into cooled crust. Tap the pan on the counter a couple of times to release any air bubbles. Bake for 45 minutes or until center is almost set. Let cool in pan for 10 minutes, then release from the pan and finish cooling completely.
5. To prepare the fruit compote, add the mixed berries, sugar, and water to a saucepan, and cook over medium heat until the sugar dissolves. Add lemon juice and continue cooking until the fruit has softened and the mixture becomes syrupy.
6. Chill cheesecake and fruit compote topping separately in the refrigerator for at least 2 hours or overnight for best results.
7. Pour the cooled fruit compote topping over the cheesecake right before serving.