Creamy Baked Cheesecake with Fresh Berry Compote

Instructions

1. 1

   Preheat oven to 350°F. Grease a 10-inch springform pan and wrap the outside with a double layer of heavy-duty foil. Place the pan on a baking sheet.

2. 2

   In a small bowl, mix the graham cracker crumbs and 1/4 cup sugar. Stir in the melted butter until well combined. Press the mixture onto the bottom and 1 inch up the sides of the prepared pan. Bake for 8 minutes, then let cool on a wire rack.

3. 3

   In a large bowl, beat the cream cheese and 1 cup sugar until smooth. Beat in the sour cream, heavy cream, and 2 teaspoons vanilla. Add the eggs one at a time, beating just until blended after each addition. Pour the filling into the prepared crust.

4. 4

   Place the springform pan in a larger baking pan and add 1 inch of hot water to the larger pan. Bake for 50-60 minutes, or until the center is just set and the top appears dull. Remove the springform pan from the water bath and let cool on a wire rack for 10 minutes. Loosen the sides from the pan with a knife and remove the foil. Let cool for 1 hour longer, then refrigerate overnight, covering when completely cooled.

5. 5

   For the topping, place the berries and 1/2 cup sugar in a food processor and process until blended. In a small bowl, beat the 2 cups of heavy cream until it begins to thicken. Add the confectioners' sugar and 1 teaspoon vanilla, and beat until soft peaks form.

6. 6

   Remove the rim from the springform pan. Serve the cheesecake with the berry compote and whipped cream.