Oatmeal Raisin Cheesecake with Fruit Compote Topping

Oatmeal Raisin Base

• 1 1/2 cups oatmeal cookie crumbs
• 1/4 cup raisins
• 1/4 cup unsalted butter, melted

New York-style Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/4 cup all-purpose flour

Fruit Compote Topping

• 1 cup mixed berries (such as strawberries, blueberries, and raspberries)
• 1/4 cup granulated sugar
• 1/4 cup water
• 1 tbsp cornstarch

Instructions

1. Preheat the oven to 350°F. Grease a 9-inch springform pan.
2. In a small bowl, mix the oatmeal cookie crumbs, raisins, and melted butter until well combined. Press the mixture into the bottom of the prepared pan.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and flour.
4. Pour the cheesecake mixture over the oatmeal raisin base in the prepared pan and smooth the top with a spatula. Bake for 45-50 minutes or until golden brown and the center is set.
5. While the cheesecake is baking, prepare the fruit compote topping. In a small saucepan, combine the mixed berries, granulated sugar, and water. Bring to a boil over medium heat, stirring occasionally.
6. In a small bowl, whisk the cornstarch and 1 tablespoon water until smooth. Gradually stir the cornstarch mixture into the berry mixture. Cook for 1-2 minutes or until thickened, stirring constantly. Remove from the heat and let cool.
7. Remove the cheesecake from the oven and let cool to room temperature. Remove from the pan and place on a serving platter. Spoon the fruit compote topping over the cheesecake and serve.