Creamy Dream Cheesecake

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Shortbread Base

1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1/2 cup unsalted butter, chilled and cubed

Vanilla Filling

16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
1/2 cup granulated sugar
1/4 cup sour cream
2 teaspoons vanilla extract
3 large eggs, at room temperature

Fruit Compote Topping

2 cups mixed fresh berries (such as raspberries, blueberries, and sliced strawberries)
2 tablespoons granulated sugar
2 tablespoons water
1 teaspoon lemon juice

Instructions

Preheat the oven to 350°F.
To make the shortbread base, mix the flour and sugar together in a large bowl. Add the cubed butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
Press the shortbread mixture into the bottom of a 9-inch springform pan, using your fingers or the flat bottom of a glass to pack it down evenly.
Bake the shortbread crust for 15 to 18 minutes, until lightly golden around the edges. Remove from the oven and let cool while you make the filling.
To make the vanilla filling, using an electric mixer, beat the cream cheese on medium speed until smooth and creamy. Add the sugar and beat on medium speed for 2 to 3 minutes, until smooth and well combined. Add the sour cream and vanilla extract and beat on low until just combined. Add the eggs one at a time, beating on low speed after each addition until just combined.
Pour the filling over the cooled shortbread crust and smooth the top with a spatula. Bake for 35-40 minutes, until the edges are set and the center is just slightly jiggly. Let the cheesecake cool to room temperature on a wire rack, then refrigerate for at least 2 hours until fully chilled.
To make the fruit compote, combine the berries, sugar, water, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the berries have broken down and the mixture has thickened. Remove from the heat and let cool slightly.
Spread the fruit compote over the chilled cheesecake, slice, and serve.