Name: Yet another cheesecake!
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: En
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

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

Preparation

Preparation25 min

Cook time20 min

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.