Yet another cheesecake!

Ingredients

• 1 c graham cracker crumbs
• 2 T granulated sugar
• ½ tsp ground cinnamon
• ¼ c butter, melted
• 5 pkgs cream cheese, softened
• 1 ½ c granulated sugar
• 3 T all-purpose flour
• 1 T vanilla extract
• 5 lg eggs, room temperature
• 2 lg egg yolks, room temperature
• ½ c sour cream
• 1 pint strawberries, rinse, hull and half
• ½ pint raspberries
• ½ pint blueberries
• ¼ c granulated sugar

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Preparation

• Preheat oven to 300ºF. Spray a 12-cup bundt pan with nonstick baking spray containing flour.
• Place crust ingredients in a small bowl and stir until combined. Pat crumbs into bottom of pan. Set aside.
• In large mixing bowl, beat the cream cheese, sugar, flour and vanilla extract on medium speed until smooth. Reduce the mixer speed to low and add the eggs, one at a time, beating after each addition. Blend in the sour cream. Gently pour the filling into the crust.
• Smooth the top. Place the bundt pan in a large roasting or baking pan, then place on oven rack. Carefully fill the roasting pan halfway with hot water. Bake for 80-90 minutes or until set. Remove cheesecake from waterbath and transfer to cake rack. Cool for 2 hours. Carefully invert cake onto serving plate.
  
• Refrigerate at least 6 hours, preferably overnight. Combine all compote ingredients. Cover and refrigerate several hours. Serve slices of cheesecake with the berry mixture.

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