Raspberry Jam Cheesecake

Crush the cookies into fine crumbs, mix with melted butter, and press firmly into a baking pan to form a crust with edges.

Combine the cream cheese, powdered sugar, and sour cream until smooth. Add the eggs one at a time, mixing gently.

Pour the filling over the crust and bake in the Grandshef on the BAKE mode at 140°C for 45 minutes. After baking, chill the cheesecake completely, preferably leaving it in the refrigerator overnight.

For the compote, heat the raspberries with sugar until boiling. Pour in the starch dissolved in cold water in a thin stream and cook until thickened. Let it cool.