Thyme & Lemon Cheesecake with Fruit Compote

Ingredients

• 8 oz Thyme & Lemon cookies, crushed
• 4 oz unsalted butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1/2 cup fruit preserves (your choice)
• 1 pint fresh berries (your choice)

Instructions

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a medium bowl, combine crushed cookies and melted butter. Press into the bottom of the prepared pan and set aside.
3. In a large bowl, beat cream cheese until smooth. Gradually add sugar and vanilla extract and continue beating until well combined.
4. Add eggs one at a time, beating well after each addition.
5. Pour mixture on top of the prepared crust. Smooth top with a spatula.
6. Bake for 45-50 minutes or until center is almost set.
7. Remove from oven and cool to room temperature. Cover and refrigerate overnight or at least 4 hours.
8. In a small saucepan, heat fruit preserves over low heat until melted. Set aside.
9. Remove the cheesecake from the pan and place on a serving plate. Top with fresh berries and brush fruit preserves on top of berries.