Oreo Chocolate Hazelnut Cheesecake with Fruit Compote Topping

Ingredients:

• 18 Oreo cookies, crushed
• 3 tablespoons unsalted butter, melted
• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup sugar
• 4 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup chocolate hazelnut spread
• 1/4 cup heavy cream
• 1 cup mixed fruit of your choice, chopped
• 1/4 cup sugar
• 1/4 cup water

Instructions:

1. Preheat the oven to 350 degrees F.
2. In a medium bowl, mix the crushed Oreos and melted butter together until well combined. Press the mixture into the bottom of a 9-inch springform pan and set aside.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until smooth. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
4. In a separate bowl, microwave the chocolate hazelnut spread and heavy cream for 30 seconds, then stir until fully combined. Add this mixture to the cream cheese mixture and beat until well combined.
5. Pour the mixture over the prepared crust and smooth out the top with a spatula. Bake for 45-50 minutes, until the edges are lightly golden and the center is set.
6. Allow the cheesecake to cool to room temperature in the pan, then cover with plastic wrap and refrigerate for at least 2 hours, or overnight.
7. In a small saucepan, combine the mixed fruit, sugar, and water together. Bring to a boil over medium-high heat, then reduce to low and simmer for 10 minutes, stirring occasionally, until the fruit breaks down and the mixture thickens slightly. Let cool.
8. When ready to serve, remove the cheesecake from the pan and top with the fruit compote. Enjoy!