Mint Chocolate Fruit Cheesecake

Graham Cracker Base

• 1 1/2 cups Graham Cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Mint Chocolate Chip Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 cup heavy cream
• 3 large eggs
• 1/2 cup mini chocolate chips
• 2 tsp peppermint extract
• Green food coloring, as desired

Fruit Compote Topping

• 2 cups mixed fresh or frozen berries (strawberries, raspberries, blueberries)
• 2 tbsp granulated sugar
• 1/4 cup water
• 1 tbsp cornstarch
• 1 tbsp cold water

Instructions:

1. Preheat oven to 350°F.
2. In a medium bowl, combine Graham Cracker crumbs, sugar, and melted butter. Press mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove from oven and let cool completely.
3. In a large bowl, beat cream cheese until smooth. Gradually add sugar and vanilla extract, beating until well blended.
4. Add heavy cream and beat until smooth. Add eggs, one at a time, and beat until just blended.
5. Add peppermint extract and green food coloring, if desired. Stir in mini chocolate chips.
6. Pour mixture over crust. Bake for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
7. While cheesecake is cooling, prepare Fruit Compote Topping. In a medium saucepan, combine berries, sugar, and water. Bring to a boil over medium heat, stirring occasionally. In a small bowl, dissolve cornstarch in cold water. Add to berry mixture and cook for an additional 2-3 minutes, stirring constantly, until mixture thickens. Remove from heat and let cool for 5 minutes.
8. Spoon compote over cheesecake and spread evenly. Chill for at least 4 hours or overnight.
9. Enjoy your delicious Mint Chocolate Fruit Cheesecake with your friends and family!