Directions

1. 1

   Preheat your oven to 350°F and lightly butter an 8-inch springform pan.

2. 2

   Add the Bahlsen Waffeletten cookies and crushed butter crackers to a food processor, then pulse until finely chopped into crumbs. Slowly drizzle in the melted butter while pulsing until the mixture is evenly moistened and resembles wet sand.

3. 3

   Press the cookie and cracker mixture firmly into the bottom of the prepared springform pan, creating an even layer. Bake for 5 minutes until lightly set, then remove from the oven and allow to cool completely.

4. 4

   While the crust cools, pour the whole milk into a small saucepan. Using the back of a knife, scrape the vanilla bean seeds directly into the milk, capturing as much of the fragrant interior as possible. Add the halved vanilla bean pods to the milk.

5. 5

   Warm the vanilla-infused milk over medium heat until steaming (do not boil). Remove from heat and let cool to room temperature, then strain out the vanilla bean pods and discard them.

6. 6

   In a stand mixer, combine the room-temperature cream cheese and 1 cup granulated sugar, beating until light, fluffy, and completely smooth, about 2-3 minutes.

7. 7

   Add the eggs one at a time to the mixer, beating well after each addition. Add the Madagascar vanilla extract and the cooled vanilla-infused milk, mixing until the batter is creamy and well combined. Do not overmix.

8. 8

   Remove the bowl from the mixer and gently fold in the chopped white chocolate by hand using a rubber spatula until evenly distributed throughout the filling.

9. 9

   Pour the cheesecake filling over the cooled crust and smooth the top. Place the springform pan on a baking sheet.

10. 10

    Create a water bath by adding 2 cups of hot water to the baking sheet around the springform pan (the water should come about halfway up the sides of the pan). This ensures even, gentle baking.

11. 11

    Place the baking sheet on the middle oven rack and bake for 50-60 minutes. The cheesecake is done when the top is lightly golden brown and the center jiggles only very slightly when gently tapped—the edges should be set while the center remains slightly soft.

12. 12

    Remove the cheesecake from the oven and allow it to cool to room temperature on the baking sheet, about 30-45 minutes. Then refrigerate for at least 4 hours, or overnight, until completely chilled and set.

13. 13

    To prepare the mixed berry compote, combine the raspberries, blueberries, strawberries, lemon juice, and 1/4 cup granulated sugar in a small saucepan.

14. 14

    Bring the berry mixture to a gentle boil over medium-high heat, stirring occasionally, until the berries begin to soften and release their juices, about 5-7 minutes. Remove from heat and allow to cool to room temperature.

15. 15

    Transfer the berry compote to a container and refrigerate until ready to serve. The compote can be made a day ahead.

16. 16

    To serve, run a thin, hot knife around the inside edge of the springform pan to loosen the cheesecake, then carefully release the springform. Top each slice with a generous spoonful of the mixed berry compote.