Chocolate Hazelnut Cheesecake with Black & White Cookie Crust and Fruit Compote

Ingredients:

• 16 Black & White cookies
• 4 tablespoons unsalted butter, melted
• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1/2 cup sour cream
• 1/4 cup all-purpose flour
• 1/2 cup Chocolate Hazelnut spread
• 4 large eggs
• 1 teaspoon vanilla extract
• Salt, to taste
• 1 cup mixed fruit (such as strawberries, blueberries, and raspberries)
• 1 tablespoon lemon juice
• 1/4 cup granulated sugar
• 1/4 cup water

Directions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan with cooking spray.
2. Place the Black & White cookies in a food processor and pulse until finely ground.
3. In a medium bowl, combine the cookie crumbs and melted butter until well combined. Press the mixture into the bottom of the prepared pan, making sure it is evenly distributed.
4. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until light and fluffy.
5. Add the sour cream, flour, Chocolate Hazelnut spread, vanilla extract, and salt. Beat until well combined.
6. Add the eggs one at a time, beating well after each addition.
7. Pour the cheesecake mixture over the Black & White cookie crust.
8. Bake for 45-50 minutes or until the cheesecake is set and slightly golden on top. Let cool for 20 minutes, then refrigerate for at least 2 hours or until completely chilled.
9. In a small saucepan, combine the mixed fruit, lemon juice, granulated sugar, and water. Bring to a boil over medium-high heat. Reduce the heat and let simmer for 10-12 minutes or until the fruit has softened and the liquid has thickened.
10. Let the fruit compote cool, then spoon it over the chilled cheesecake.
11. Slice and serve chilled.