4 servings
25 min
20 min
Very Easy




  • 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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