Upside Down Cheesecake

Ingredients

• 3 cups mixed berries of choice, fresh or frozen
• 1/2 cup granulated sugar
• 1 tbsp lemon juice and the zest from one lemon
• 1 tbsp cornstarch
• 1 tbsp water
• 1 tsp vanilla bean paste or extract
• Crust:
• 4 cups (2 full sleeves)crushed Biscoff cookies
• substitution: graham crackers
• 3/4 cup salted butter, melted

• 1 1/2 cups heavy cream, cold
• 24oz (3 blocks) cream cheese, at room
• temperature
• 3/4 cup powdered sugar
• 1/2 cup sour cream or Greek yogurt
• 1 tsp vanilla bean paste or extract
• Pinch of salt

Directions

1. In a large saucepan over medium heat, add the berries, sugar, lemon juice, and lemon zest for about 10 min. Mix together the cornstarch and water in a small bowl to create a slurry. Pour into berry mixture, stir, and cook until the mixture just slightly thickens (1-2 more minutes). Remove from the heat and stir in the vanilla. Set aside to cool. In a medium bowl, stir together the crushed Biscoff cookies (or graham crackers) and melted butter until the crumbs are coated in the butter and resemble wet sand.
2. Press the crumbs into the bottom and all the way up the sides of the prepared spring form pan, Ensure that the crust is packed in very tightly, evenly, and all the way up the sides of the pan. Place into freezer for at least 15 minutes
3. Using an electric hand mixer or a stand mixer fitted with the whisk attachment, beat the cold heavy cream until stiff peaks form then remove from mixer and set aside. Next beat creamcheese in mixer until smooth, add powdered sugar, then sour cream, vanilla, and salt one at a time
4. Using a spatula, fold the whipped cream into the cheesecake filling
5. Remove the crust from the freezer and place about 2/3 of the cheesecake filling on top of the crust. Spread into an even layer. Then, make a well in the center by using a spatula or large spoon and pushing the cheesecake filling out and up the sides of the pan and add cooled compote to this well Scoop the remaining cheesecake filling on top, and spread it into an even layer to cover the berry compote. Cover the pan with plastic wrap or foil and refrigerate for at least 6 hours or overnight.