Instructions

For Crust

1. Prepare a 6 inch springform pan by lining the outside bottom and sides with aluminum foil and the inside bottom with a parchment paper circle.  Spray the inside with non stick spray so the parchment paper sticks to the pan.
2. Place the graham crackers in a food processor or freezer bag. Pulse or crush with a rolling pin or meat tenderizer until you get coarse crumbs.
3. Add the butter and optional sugar and pulse or crush until you get the texture of wet sand.
4. Press this mixture into your prepared pan in an even layer.
5. Bake for 10 minutes or until golden brown.
6. Place in the freezer for 1 hour..

For Cheesecake

1. Place the softened cream cheese in the bowl of your standing mixer fitted with a paddle attachment or regular bowl with a hand mixer.
2. On medium speed, beat the cream cheese until completely smooth.  About 10 minutes. Scrape down the bottom and the sides of the bowl and beat again until smooth.
3. Add in the sugar and beat until smooth and all incorporated.  Scrape down the bottom and the sides of the bowl and beat once more until smooth.
4. Repeat this step with the greek yogurt and the vanilla extract.  Make sure the batter is completely smooth at this point before the next step.
5. Add in the eggs, one at time, Beating between each addition to incorporate and scraping down the bottom and the sides of the bowl to make sure everything is incorporated fully.
6. Pour the batter into the prepared pan on top of the crust.
7. Bake the cheesecake in a water bath for 45 minutes to an hour or until the edges are set but the middle jiggles slightly.
8. Shut off the oven, crack the oven door and leave the cheesecake in the oven for an additional hour to cool.
9. Take the cheesecake out of the oven and place it covered in the fridge.

For Compote

1. Place the berries in a small sauce pot and place it under medium/low heat. Cook for 10 minutes or until the berries are cooked down to a juice or to your liking.
2. Shut off the heat and add the sugar and the lemon. Stir to combine
3. Transfer to another bowl and place it in the fridge to cool before you put it on the cheesecake.

To Decorate

1. Unmold the cheesecake by taking off the sides of the pan and peeling off the parchment paper from the sides. Place another piece of parchment on top of cake followed by a lightweight cutting board. Gently flip the cake over using the cutting board and the bottom of the cheesecake pan.. Peel off the bottom of the cake pan and the parchment paper circle and place you serving plate on top of that. Flip it back over.
2. Pour the compote on top and spread it to the edge.
3. eat immediately and/or place leftovers in the fridge for up to 2 weeks.