Pistachio Cheesecake with Fruit Compote Topping

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Ingredients:

• 1 1/2 cups pistachio crumbles
• 1/2 cup unsalted butter, melted
• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese (24 oz total)
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1 1/2 cups mixed fruit
• 1/4 cup honey

Directions:

1. Preheat oven to 350°F and grease a 9-inch springform pan.
2. In a bowl, mix pistachio crumbles and melted butter until combined. Press the mixture onto the bottom of the prepared pan.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract until smooth.
4. Add eggs, one at a time, beating well after each addition.
5. Pour the mixture over the crust and smooth the top.
6. Bake for 35-40 minutes, or until the edges are golden brown and the center is almost set. Let cool completely before refrigerating for at least 4 hours.
7. In a small saucepan, mix the mixed fruit and honey, stirring over medium heat until boiling. Reduce heat and simmer for 5-7 minutes until it thickens.
8. Spoon the fruit compote over the chilled cheesecake before serving.