1For optimal results, bake cheesecake the day before you're ready to serve so it has time to fully set. You can substitute any berries you like for the compote.
1Preheat oven to 350 degrees.
2Add the Bahlsen Waffeletten cookies and Leibniz Butter Biscuits to your food processor and pulse until finely chopped; then slowly pour in the butter until well combined.
3Press the mixture into the bottom of a lightly buttered 8 inch springform pan; then bake for 5 minutes. Remove and allow to cool.
1Add the milk to a small saucepan; then scrape off as much of the vanilla beans into the milk as you can using the back of a knife. Add the vanilla bean pods to the milk; then warm over medium heat. Remove from heat and allow to cool.
2Combine the cream cheese and sugar in your stand mixer until creamy; then add the eggs, vanilla and cooled milk.
3Mix until creamy; then stir in the chocolate by hand and pour into the cooled crust.
4Place the cheesecake on a baking sheet and add 2-3 cups of water to the pan so that you create a water bath for the springform pan.
5Bake on the middle oven rack for approximately 50-60 minutes or until top is lightly brown and the top springs back when gently touched. Remove from the oven and allow to cool before refrigerating.
6Top with Mixed Berry Compote when ready to serve.
Mixed Berry Compote:
1Add all ingredients to a small saucepan and bring to a boil. Remove from heat and allow to cool. Keep refrigerated until ready to serve.
For optimal results, bake cheesecake the day before you're ready to serve so it has time to fully set. You can substitute any berries you like for the compote.